Ingredients:
2 pounds boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Rotel tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
Directions:
Place chicken in a large pot, cover with water, and cook over medium-low heat until done. Shred chicken once cooled.
Preheat oven to 350°F (175°C) and lightly grease a 13×9-inch baking dish.
Cook spaghetti to al dente, drain, and set aside.
In a large pot, combine Rotel, cream of mushroom soup, Velveeta, and cream cheese. Heat on low until melted, then add garlic and onion powders.
Add shredded chicken and cooked spaghetti to the pot, mix well.
Pour mixture into the prepared dish and top with shredded cheddar cheese.
Bake for 20-30 minutes until cheese is melted and bubbly.
Prep Time: 35 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 5 minutes