Ultimate Chicken Spaghetti
2 pounds boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel, undrained
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
Prep Time: 35 mins
Cook Time: 30 mins
Servings: 6 to 8
Place chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as that can make it tough. Allow to cool enough to handle, then shred.
Heat oven to 350 F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside.
In a large pot, combine Ro*Tel, cream of mushroom soup, Velveeta cheese and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add garlic powder and onion powder. Add shredded chicken and cooked spaghetti. Mix well. Pour mixture into the prepared dish and sprinkle with shredded cheddar cheese.
Bake 20 to 30 minutes or until heated through and cheese has melted.