Creamy Baked Chicken Spaghetti

Bring a large pot of water to a boil. Stir in the chicken bouillon powder.

Add the chicken breasts to the boiling water and cook until fully cooked through. Reserve the cooking water (broth).

While the chicken is cooking, melt butter in a large skillet over medium heat. Add the diced onion and sauté until softened. Season with Cajun seasoning, onion powder, and garlic powder.

Add the minced garlic to the skillet and cook for another minute until fragrant.

Pour in the heavy cream and add the two cans of cream of chicken soup. Stir to combine.

Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.

Ladle some of the reserved chicken broth from the pot into the sauce skillet to thin it to your desired consistency. Stir in the cubed Velveeta cheese until it's melted and the sauce is smooth.

Bring the remaining chicken broth in the pot back to a boil. Add the spaghetti (broken in half) and cook according to package directions until al dente.

Stir the sour cream, shredded Colby Jack cheese, and thawed, dried spinach into the sauce.

In a large bowl, combine the shredded chicken, cooked spaghetti, and the creamy sauce. Mix thoroughly until every noodle is coated.

Transfer the mixture to a large casserole dish. Preheat your oven to 375°F (190°C).

Sprinkle the top with the remaining shredded cheese, followed by the French fried onions.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 5-10 minutes, or until the top is golden brown and bubbly.

Let it rest for a few minutes before serving.