Chicken Spaghetti with Rotel

• 2 cups cooked chicken, shredded
• 8 ounces cooked spaghetti noodles
• 10.5 ounce can cream of chicken soup
• 10.5 ounce can cream of mushroom soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 10 ounce can Rotel tomatoes, drained
• 2 cups shredded cheddar cheese, divided

Instructions

1. 1

   Preheat oven to 350°F. Grease a 9×13-inch baking dish.

2. 2

   Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.

3. 3

   In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.

4. 4

   Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.

5. 5

   Pour the mixture into the prepared baking dish and spread evenly.

6. 6

   Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

7. 7

   Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.

8. 8

   Let it cool for 5 minutes before serving.