Ingredients:

  • 12 oz spaghetti noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 2 cups sharp cheddar cheese, shredded
  • 8 oz cream cheese, softened
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup diced yellow onion
  • 1/4 cup melted butter
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, add spaghetti, and cook for 2 minutes less than package instructions. Drain immediately and transfer to a large mixing bowl.
  2. In the mixing bowl with the pasta, stir in the cooked chicken and 1 cup of shredded cheddar cheese.
  3. Add the softened cream cheese, cream of chicken soup, sour cream, milk, and undrained Rotel. Fold in the diced onion and garlic powder until noodles are evenly coated. Season with salt and pepper.
  4. Pour the mixture into a 9x13-inch baking dish and spread evenly.
  5. Drizzle melted butter over the surface and top with the remaining 1 cup of shredded cheddar cheese.
  6. Bake for 20–25 minutes until edges are bubbling and the cheese topping is golden-brown.