Ingredients:

  • 12 ounces (340g) dried spaghetti
  • 4 cups (900g) chopped cooked chicken (rotisserie chicken works great!)
  • 1 (16-ounce/450g) container sour cream
  • 2 (10.5-ounce/298g each) cans condensed cream of chicken soup, unsalted (or low sodium)
  • 2 cups (225g) shredded Monterey Jack cheese, divided
  • 1 (10-ounce/283g) package frozen spinach, thawed and thoroughly drained
  • 2 cloves garlic, minced
  • 1 (6-ounce/170g) can French Fried Onions, divided

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
  2. Cook spaghetti according to package directions until al dente. Drain well.
  3. In a large bowl, combine cooked chicken, sour cream, cream of chicken soup, drained spinach, 1 cup Monterey Jack cheese, and minced garlic. Mix until well combined.
  4. Add the cooked spaghetti to the chicken mixture and stir until evenly coated.
  5. Pour the spaghetti mixture into the prepared baking dish, spreading it evenly.
  6. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Then, evenly distribute the remaining French Fried Onions over the cheese.
  7. Bake uncovered for 40-45 minutes, or until the casserole is heated through, bubbly, and the French Fried Onions are golden brown. Let cool slightly before serving.