Ingredients:

  • 12 oz spaghetti noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 8 oz cream cheese, softened
  • 8 oz Velveeta, cubed
  • 10.5 oz cream of chicken soup
  • 10 oz Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the 'Al Dente' instructions on the package. Drain and transfer to a large mixing bowl.
  2. In the pot or a separate bowl, combine softened cream cheese, Velveeta, cream of chicken soup, undrained Rotel, milk, garlic powder, salt, and pepper. Stir over low heat until the cheese is fully melted and the sauce is smooth.
  3. Fold the shredded chicken and cooked spaghetti into the cheese sauce until thoroughly coated.
  4. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  5. Sprinkle shredded cheddar cheese evenly across the surface.
  6. Bake at 350°F (175°C) for 30-45 minutes, or until the edges are bubbling and the cheese topping is deep golden brown.
  7. Garnish with chopped fresh parsley before serving.