🍴 Monterey Chicken Spaghetti 🍴

Savor Every Bite: A Family Favorite That Brings Comfort to Every Table

🍽️ Ingredients 🍽️
- 2 10.5-ounce cans unsalted cream of chicken soup
- 1 10-ounce package frozen spinach, thawed and drained
- 1 16-ounce container sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 1 6-ounce can French's French Fried Onions, divided
- 12 ounces dried spaghetti
- 2 garlic cloves, minced
- 4 cups chopped cooked chicken

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
2. Boil the spaghetti as directed on the package until al dente. Drain well.
3. In a large mixing bowl, combine the sour cream, cream of chicken soup, thawed spinach, minced garlic, 1 cup of Monterey Jack cheese, chopped cooked chicken, and half of the French Fried Onions.
4. Gently fold the cooked spaghetti into the creamy chicken mixture until well combined.
5. Transfer the mixture to the prepared baking dish.
6. Top evenly with the remaining Monterey Jack cheese and French Fried Onions.
7. Bake in the preheated oven for 40-50 minutes, or until the casserole is bubbly and the onions are golden brown on top.

🍎 Nutritional Information 🍎
- Calories: 520 per serving
- Carbohydrates: 38g
- Protein: 36g
- Fat: 26g

💡 Tips and Tricks 💡
- For a healthier twist, substitute whole wheat spaghetti or a gluten-free alternative.
- Add a dash of paprika or cayenne pepper to the chicken mixture for an extra kick.
- Leftovers store well in the refrigerator for up to 3 days and make a great reheated meal.

⏳ Preparation time 🍰
- Preparation time: 15 minutes | Cooking time: 40-50 minutes | Serving: 8

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