Ingredients

The following ingredients have 4 Servings
  • 2 lbs rotisserie chicken (chopped (See Note 1))
  • 1 lb spaghetti (broken into thirds)
  • 2 cans Cream of Chicken soup (10.5-ounce cans)
  • 8 oz Velveeta cheese ((See Note 2))
  • 10 oz Ro*Tel Tomatoes
  • 8 oz cream cheese ((room temperature))
  • 1/2 cup milk
  • 2 tsp Ranch Seasoning
  • 1 tsp chili seasoning
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1/2 cup Jack cheese (shredded)

Instruction

  • Preheat the oven to 350°F. Season a 13x9-inch baking dish with nonstick cooking spray.
  • Break the spaghetti into thirds. Then cook the pasta according to the package directions. Drain and set aside. Do not rinse.
  • In a large pot, combine the 2 cans of condensed chicken soup, Velveeta cheese, Ro*tel with liquid (reserve a 1/4 cup to top casserole), cream cheese, milk, Ranch Seasoning and chili powder. Heat over low heat, stirring constantly, until the cheeses have melted.
  • Add the cooked spaghetti and chicken. Stir to mix thoroughly. Pour mixture into the prepared baking dish and sprinkle the top with the shredded cheddar and Jack cheeses and reserved Ro*Tel.
  • Bake for 30 minutes or until heated through and the cheese has melted.