ingredients:
- 12-oz dried spaghetti
- 4 cups chopped cooked chicken
- 1 (16-oz) container sour cream
- 2 (10.75-oz) cans condensed cream of chicken soup
- 1 (10-oz) package frozen spinach, thawed and drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
- 1 (6-oz) can French's French Fried Onions, divided
instructions:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
- Cook spaghetti according to package directions. Drain.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French's French Fried Onions.
- Stir in cooked spaghetti. Pour into prepared pan.
- Sprinkle remaining shredded cheese and onions on top of pasta mixture.
- Bake, uncovered, for 40 to 50 minutes.
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