My bunch isn’t always excited when they hear we’re having spaghetti for dinner. However, this dish never fails to disappointment. At first glance it looks like a souped up casserole, but these familiar favorites mix together creating the perfect dish.
1 box (12 oz) spaghetti
4 cups boiled and shredded chicken
1 16oz sour cream
2 can cream of chicken soup
1 10oz package frozen chopped spinach
*place in strainer and squeeze before mixing with spaghetti mixture
2 cups Monterey Jack cheese, shredded
1 6oz French’s Fried Onions
Preheat oven to 350
Boil and shred chicken, add salt to water
Cook spaghetti according to box directions
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, spinach, 1 cup cheese, garlic, and 1/2 of onions.
Mix well and pour into greased 9x13 baking dish.
Bake uncovered for 30-45 minutes