Ingredients
Scale
- 12 oz dried spaghetti
- 4 cups cooked chicken, chopped
- 16 oz sour cream
- 2 cans (10.5 oz) cream of chicken soup
- 10 oz frozen spinach, thawed and drained
- 2 cups Monterey Jack cheese, shredded
- 2 garlic cloves, minced
- 6 oz French fried onions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook spaghetti until al dente, then drain.
- In a large bowl, mix chicken, sour cream, soups, spinach, 1 cup cheese, garlic, and half the onions.
- Combine with cooked spaghetti and spread in baking dish.
- Top with remaining cheese and onions.
- Bake uncovered for 40–50 minutes until bubbly and golden.
- Let rest 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Drain spinach thoroughly to prevent excess moisture.
- Shred cheese fresh for best melt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg