Ingredients:
1 lb spaghetti
2 cups cooked chicken, shredded
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel tomatoes with green chilies
2 cups shredded cheddar cheese
1 small onion, diced
1/2 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
Sauté the Onion: In a large skillet, sauté the diced onion over medium heat until softened.
Combine the Ingredients: In a large bowl, mix together the cooked onion, shredded chicken, cream of mushroom soup, cream of chicken soup, Rotel tomatoes, garlic powder, onion powder, and chicken broth. Season with salt and pepper.
Mix in the Pasta: Add the cooked spaghetti to the mixture and stir until well combined.
Top with Cheese: Transfer the mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese.
Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley and serve hot!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 480 kcal per serving
