Ingredients

The following ingredients have 6 Servings
  • 1 lb dry spaghetti
  • 3 cups cooked shredded chicken
  • 2 (10 oz) cans cream of chicken soup
  • 1 can Rotel tomatoes
  • 1 lb Velveeta cheese
  • 4 oz cream cheese
  • 1 teaspoon garlic powder
  • 1 cup Cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
  • In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.
  • In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.
  • Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.
  • Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes. Enjoy!