Monterey Chicken Spaghetti Bake

INGREDIENTS:

1 (16 oz.) package spaghetti, cooked and drained

1 ( 10.75 oz.) cans condensed cream of chicken soup

1 (10 oz.) package frozen spinach, thawed and drained

1 (8 oz.) container sour cream

1 (8 oz.) package cream cheese, room temperature

1 (6 oz.) package fried onions, divided

4 cups cooked chicken, shredded

3 cloves garlic, minced

1 teaspoon onion powder

2 cups monterey jack cheese, divided

1/4 cup parmesan cheese, grated

kosher salt and freshly ground pepper, to taste

DIRECTIONS:

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

In a large bowl, combine soup, sour cream and cream cheese, and season with salt, pepper, garlic and onion powder.

Stir in chicken, spinach, 1 cup monterey jack cheese and 1/2 fried onions …