SOUTHERN CHICKEN SPAGHETTI WITH ROTEL

Southern Chicken Spaghetti with RoTel image

Provided by @MakeItYours

Number Of Ingredients 8

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1.5 pounds Chicken breast (or more if desired - boneless, cooked and shredded)
16 ounces Spaghetti (broken in 2-inch pieces)
29 ounces Cream of chicken soup (2 14.5-ounce cans condensed)
10 ounces RoTel tomatoes and chiles
6 ounces Cream cheese
1 teaspoon garlic powder
3 cups Cheddar cheese (shredded, divided use)
1/4 cup Heavy cream ( you can use milk if you prefer)

Steps:

Cook the chicken breast, dice or shred it, and set aside.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in the garlic powder and 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems to thick.
Stir the chicken into the cheese mixture.
Stir the pasta into the chicken and cheese mixture.
Spoon into a greased casserole dish.
Top with remaining 1 cup cheese.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
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