Ingredients
– 12 ounces dried spaghetti
– 4 cups chopped cooked chicken
– 1 (16-ounce) container sour cream
– 2 (10.5-ounce) cans unsalted cream of chicken soup
– 1 (10-ounce) package frozen spinach, thawed and drained
– 2 cups shredded Monterey Jack cheese, divided
– 2 garlic cloves, minced
– 1 (6-ounce) can French fried onions, divided
Instructions
1-Preheat oven to 350 degrees Fahrenheit and lightly spray a 9 by 13-inch pan with cooking spray.
2-Cook spaghetti according to package directions, then drain.
3-In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of shredded cheese, minced garlic, and half the can of French fried onions.
4-Stir in the cooked spaghetti and pour the mixture into the prepared pan.
5-Sprinkle the remaining shredded cheese and French fried onions on top.
6-Bake uncovered for 40 to 50 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use unsalted cream of chicken soup to better control sodium levels.
❄️ Prepare the casserole ahead of time and refrigerate or freeze for convenience.
⏲️ Add extra baking time if cooking from refrigerated or frozen state to ensure thorough heating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving