Monterey Chicken Spaghetti Bake

1 (16 oz.) package spaghetti, cooked and drained

1 ( 10.75 oz.) cans condensed cream of chicken soup

1 (10 oz.) package frozen spinach, thawed and drained

1 (8 oz.) container sour cream

1 (8 oz.) package cream cheese, room temperature

1 (6 oz.) package fried onions, divided

4 cups cooked chicken, shredded

3 cloves garlic, minced

1 teaspoon onion powder

2 cups monterey jack cheese, divided

1/4 cup parmesan cheese, grated

kosher salt and freshly ground pepper, to taste

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

In a large bowl, combine soup, sour cream and cream cheese, and season with salt, pepper, garlic and onion powder.

Stir in chicken, spinach, 1 cup monterey jack cheese and 1/2 fried onions.

Add cooked spaghetti and stir until evenly coated, then transfer noodles to greased baking dish.

Top pasta with parmesan and remaining monterey jack, then sprinkle remaining onions over the top.

Place in oven and bake for 40 minutes, or until cheese is bubbly and golden brown.

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