MONTEREY CHICKEN SPAGHETTI

This Monterey Chicken Spaghetti is THE BEST!!! Chicken spaghetti loaded with spinach, Monterey Jack cheese and french fried onions. Seriously delicious! I wanted to lick my plate this was so good. I’m not a big spinach person, but this was the perfect amount. If you like lots of spinach, feel free to double the amount. I am of the opinion that a little spinach goes a long way!

This Monterey Chicken Spaghetti can be made ahead of time and refrigerated or frozen for later. I usually make it the day before and heat it up for dinner. This makes a lot of chicken spaghetti. You can easily split the pasta between two pans and bake one now and freeze one for later.

We served this Monterey Chicken Spaghetti with a salad and some garlic bread. This was one of our favorite meals. So yummy and cheesy. I also LOVED the crunch from the french fried onions. Give this a try. I know it will be a hit - even with the spinach haters!

INGREDIENTS:

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

INSTRUCTIONS:

Preheat oven to 350ºF. Lightly spray a 9x13-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.