Monterey Chicken Spaghetti Bake ~ TO BE TASTY

3 cups rotisserie or diced cooked chicken
1 lb. Spaghetti linguini, fettuccini or bucatini all work
2-10.5 oz cans Cream of Chicken
1-16 oz container sour cream
5 cloves garlic, minced
10 oz bag frozen spinach thawed and well drained
3 cups Monterey jack cheese, shredded
16 oz can French's fried onions
Butter or non cooking spray for greasing baking dish
salt and pepper, to taste go light on salt as the cheese and cream of chicken is salty.

Preheat oven to 350 degrees. Butter up a 9x13 casserole dish, coating it on all sides to to prevent the pasta from sticking.
Bring a large pot of salted water to a boil and cook the spaghetti to al dente. Reserve 1/2 cup of pasta water.
Drain the pasta and into the same pot, add in the sour cream, cream of chicken soup, spinach, garlic, 1.5 cups of cheese, salt and pepper, and half of the fried onions.
Mix the ingredients well, then add in the pasta and the chicken. Use tongs or a spatula to toss everything together until well combined, adding the pasta water to thin out the consistency.
Pour the spaghetti mixture into the buttered casserole dish. Top with remaining cheese and fried onions. Bake uncovered for about 40 minutes or until edges are bubbly and top is browned.

Monterey Chicken Spaghetti Bake