Cheesy Chicken Spaghetti (Print Version)

# Ingredients:

01 - Dried spaghetti, 12 ounces.
02 - Cooked chicken, chopped, 4 cups.
03 - Sour cream, 16 ounces.
04 - Unsalted cream of chicken soup, 2 cans (10.5 ounces each).
05 - Frozen spinach, thawed and drained, 10 ounces.
06 - Monterey Jack cheese, shredded, 2 cups divided.
07 - Fresh garlic, minced, 2 cloves.
08 - French Fried Onions, 6 ounces divided.
09 - Cooking spray for the pan.

# Instructions:

01 - Turn on the oven to 350°F. Coat a 9x13 baking dish with cooking spray.
02 - Boil spaghetti until just tender but still firm. Drain well in a colander.
03 - Stir together chicken, soups, sour cream, drained spinach, half the cheese, garlic, and half the onions in a big bowl.
04 - Mix in the cooked spaghetti until everything's well combined. Spread in the baking dish.
05 - Sprinkle with remaining cheese and onions. Bake uncovered about 45 minutes until hot and bubbly with golden brown top.

# Notes:

01 - Rotisserie chicken works great for quick prep.
02 - Can replace spinach with mushrooms or skip vegetables.
03 - Make ahead and refrigerate up to 24 hours before baking.

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