Instructions

• Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
• Cook the 12-oz dried spaghetti according to package directions; drain well.
• If the frozen spinach is not already thawed and drained, thaw it and squeeze out excess liquid.
• In a large bowl, combine 4 cups chopped cooked chicken, both (2) 10.5-oz cans of cream of chicken soup, the 16-oz container of sour cream, the drained spinach, 1 cup of the shredded Monterey Jack cheese (reserve 1 cup), the 2 minced garlic cloves, and half of the can of French's French Fried Onions (reserve the other half). Stir until evenly mixed.
• Add the cooked, drained spaghetti to the bowl and toss gently so the pasta is evenly coated with the mixture.
• Pour the mixture into the prepared 9×13-inch pan and spread into an even layer.
• Sprinkle the remaining 1 cup shredded Monterey Jack cheese evenly over the top, then sprinkle the remaining half of the French's French Fried Onions over the cheese.
• Bake uncovered at 350°F for 40 to 50 minutes, until the casserole is hot and bubbly and the top is lightly browned.
• Let the casserole rest a few minutes before serving.