Monterey Chicken Spaghetti Casserole

 Prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

Equipment: glass mixing bowls, 9x13 baking dish

Ingredients

12oz uncooked spaghetti

4 cups chopped cooked chicken

1-16oz container sour cream

2-10.5oz cans condensed cream of chicken soup

1-10oz package frozen spinach, thawed and drained

2 cups shredded Monterey Jack cheese, divided

2 garlic cloves, minced

1-6oz can French's French Fried Onions, divided

Instructions

1. Preheat oven to 350 degrees.  Lightly spray the 9x13 pan with cooking spray.
2. Cook spaghetti according to package directions. Drain
3. In a large bowl, combine cooked chicken, cream of chicken soup, sour cream drained spinach, 1 cup cheese, garlic, and 1/2 can of the fried onions.
4. Stir in cooked spaghetti.  Pour into prepared pan.
5. Sprinkle remaining shredded cheese and onions over top of pasta mixture.
6. Bake, uncovered, for 40-50 minutes.

Can make dish ahead of time and refrigerate or freeze for later.

If baking after refrigerating, add a few minutes to cooking time.

To bake after freezing, thaw completely in fridge and bake as directed.