I found this great recipe on social media, and I made it last week. It was delicious the day I made it, but even better the next day! I served it with a green salad with Green Goddesss dressing. If you have not tried this dressing, I highly recommend it. You can also serve with French bread or these heavenly rolls I listed below.Hope you have a wonderful week. Enjoy!Chicken Spaghetti Casserole12- oz dried spaghetti4 cups chopped cooked chicken1 (16-ounce) container sour cream2 (10.75-ounce) cans condensed cream of chicken soup1 (10-ounce) package frozen spinach, thawed and drained2 cups shredded Monterey Jack cheese, divided2 garlic cloves minced1 (6-ounce) can French's French Fried Onions, dividedPreheat oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.Cook spaghetti according to package directions. Drain.In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, drained spinach, 1 cup cheese, garlic and 1/2 can of French’s French Fried Onions.Stir in cooked spaghetti. Pour into prepared pan.Sprinkle remaining shredded cheese and onions on top of pasta mixture.Bake, uncovered, for 40 to 50 minutes.Yeast Rolls 1 Tablespoon of sugar1 package of yeast 1 cup of lukewarm water3 eggs well beaten1/2 cup of sugar1/2. cup of melted butter1 teaspoon salt4 1/2 cups of plain flourDissolve yeast, sugar and water in a large pan. Let mixture bubble. Add eggs; add sugar, butter, salt and flour. Place in large greased bowl and let stand until double in size (about 2 hours). Punch down and either put in the refrigerator until ready to use or grease and flour hands and shape into rolls while kneading with hand. Let rise about 2-3 hours. Place on pans that have been greased and floured. Bake 8-10 minutes at 400 degrees. Remove from oven and brush with butter.
