This Monterey Chicken Spaghetti tin last made ahead of fourth dimension as well as refrigerated or frozen for later. I normally larn inwards the twenty-four hours earlier as well as rut it upward for dinner. This makes a lot of chicken spaghetti. You tin easily split the pasta betwixt 2 pans as well as bake i right away as well as freeze i for later.
We served this Monterey Chicken Spaghetti amongst a salad as well as roughly garlic bread. This was i of our favorite meals. So yummy as well as cheesy. I equally good LOVED the compaction from the french fried onions. Give this a try. I know it volition last a hitting - fifty-fifty amongst the spinach haters!
- 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) packet frozen spinach, thawed as well as drained
- 2 cups shredded Monterey Jack cheese, divided
- 2 garlic cloves, minced
- 1 (6-oz) tin French's French Fried Onions, divided
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan amongst cooking spray.
- Cook spaghetti according to packet directions. Drain.
- In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 loving cup cheese, garlic as well as 1/2 tin of French's French Fried Onions.
- Stir inwards cooked spaghetti. Pour into prepared pan.
- Sprinkle remaining shredded cheese as well as onions on hap of pasta mixture.
- Bake, uncovered, for xl to 50 minutes.
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