1. Preheat the oven to 350°F (175°C).

2. Cook the spaghetti according to package instructions. Drain and set aside.

3. In a large mixing bowl, combine the sour cream, cream of chicken soup, minced garlic, spinach, 1 cup of shredded Monterey Jack cheese, and chopped chicken. Stir until well combined.

4. Add the cooked spaghetti to the mixture and stir to coat evenly.

5. Transfer the mixture to a greased 9x13-inch baking dish.

6. Sprinkle the remaining 1 cup of Monterey Jack cheese on top, followed by half of the French fried onions.

7. Bake for 25–30 minutes or until the cheese is melted and bubbly.

8. Remove from the oven and top with the remaining French fried onions. Bake for an additional 5 minutes until the onions are crispy and golden brown.

9. Let the casserole cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Servings: 6 servings | Kcal: 500 kcal per serving