Ingredients:
12 ounces dried spaghetti
4 cups chopped cooked chicken
1 (16-ounce) container sour cream
2 (10.5-ounce) cans unsalted cream of chicken soup
1 (10-ounce) package frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
2 garlic cloves, minced
1 (6-ounce) can French’s French Fried Onions, divided