Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine chopped rotisserie chicken, cream of chicken soup, sour cream, and fresh baby spinach. Add half of the Monterey Jack cheese and minced garlic. Mix thoroughly.

Carefully add the cooked pasta to the chicken mixture in the bowl and gently fold until evenly distributed.

Preheat your oven to 350°F (175°C) and lightly spray a 9x13 inch casserole dish. Pour the mixture into the dish and smooth the top.

Sprinkle the remaining Monterey Jack cheese on top followed by the remaining French fried onions.

Place in the preheated oven and bake for 40-45 minutes until bubbly and golden. Let rest for a few minutes before serving.