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Cheesy Chicken Spaghetti Casserole with a Crunchy Topping
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’s French Fried Onions, divided
Directions:
Preheat the Oven: Heat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
Prepare the Pasta: Cook the spaghetti according to package directions until al dente. Drain and set aside.
Mix Ingredients: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup of Monterey Jack cheese, minced garlic, and half a can of French Fried Onions.
Combine Pasta and Mixture: Stir the cooked spaghetti into the chicken mixture. Pour the combined mixture into the prepared baking dish.
Add Toppings: Sprinkle the remaining Monterey Jack cheese over the pasta. Top with the rest of the French Fried Onions.
Bake: Place in the oven and bake uncovered for 40 to 50 minutes, until the casserole is hot and bubbly and the onions are golden brown.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Servings: 8 servings
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