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
Preheat oven to 350ºF. Lightly spray a 9×13-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.
Notes: Can make in advance and refrigerate or freeze for later.