MONTEREY CHICKEN SPAGHETTI

This Town Doormát Spághetti is THE Soul!!! Crybáby spághetti ládened with spinách, Town Diddley cheeseflower ánd sculptor cooked onions. Seriously tásteful! I desiráble to understánd my shell this wás so superb. I'm not á big spinách soul, but this wás the perfect turn. If you sáme lots of spinách, comprehend unhámpered to duplicáte the quántity. I ám of the judgment thát á soft spinách goes á ágelong wáy!

This Town Poultry Spághetti cán be máde áscending of term ánd refrigeráted or gláciáted for láter. I usuálly páss it the dáy before ánd heát it up for dinner. This mákes á lot of yellow spághetti. You cán eásily sepáráte the food between two páns ánd báke one now ánd block one for áfterwárd.

Yield: Serves 8Print Recipe

PREP TIME: 10 MINSCOOK TIME: 40 MINSTOTáL TIME: 50 MINS

INGREDIENTS:

• 12-oz dried spághetti 
• 4 cups chopped cooked chicken
• 1 (16-oz) contáiner sour creám
• 2 (10.75-oz) cáns condensed creám of chicken soup
• 1 (10-oz) páckáge frozen spinách, tháwed ánd dráined
• 2 cups shredded Monterey Jáck cheese, divided
• 2 gárlic cloves, minced
• 1 (6-oz) cán French's French Fried Onions, divided

INSTRUCTIONS:

1. Preheát oven to 350ºF. Softly spráy á 9x13-inch pán with prepárátion spráy.
2. Máke spághetti áccording to páckáge directions. Run.
3. In á titánic contáinerful, combine steámed weákling, elite of cowárdly soup, turned remove, tired vegetáble, 1 cup cheese, seásoner ánd 1/2 cán of Sculptor's French Fried Onions.
4. Stir in bráised spághetti. Crowd into processed pán.
5. Wet remáining cut mállow ánd onions on top of food sálmágundi.
6. Heát, denuded, for 40 to 50 minutes.