Monterey Chicken Spaghetti Casserole

12 oz. spaghetti, cooked & drained

4 c. chopped cooked chicken

16 oz. sour cream

2 cans cream of chicken soup

1 pkg, chopped broccoli, I use Bird'seye steam fresh, cooked

2 c. Monterey Jack cheese, divided

2 garlic cloves, minced

6 oz. can French's fried onions, divided, optional

Preheat oven to 350. Lightly spray 9x13 dish. Combine chicken, cream of chicken soup, sour cream, broccoli, 1 c. cheese, garlic, and 1/2 can of onions, if using. Stir in cooked spaghetti. Pour in prepared pan. Sprinkle remaining cheese and onions on top of pasta. Bake uncovered 40-50 minutes. Serve with Caesar salad and bread.