Rotel Chicken Spaghetti

Cook the spaghetti according to package instructions, drain, and set aside.

Make the Sauce:
In a large saucepan, heat the butter or olive oil over medium heat. Add the cream of chicken soup, chicken broth, sour cream, and Rotel tomatoes with chilies. Stir everything together until the sauce is smooth and well combined. Let it simmer for a few minutes to heat through.

Season:
Add the garlic powder, onion powder, smoked paprika (if using), salt, and pepper to taste. Stir to incorporate the spices evenly into the sauce.

Combine:
In a large mixing bowl, combine the cooked chicken, cooked spaghetti, and sauce. Stir well to coat the pasta and chicken with the creamy mixture.

Add Cheese:
Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.

Bake:
Preheat your oven to 350°F (175°C). Transfer the chicken spaghetti mixture into a greased 9×13-inch baking dish. Sprinkle the reserved cheese on top.

Bake the Dish:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:
Remove from the oven and let it cool slightly before serving. Enjoy this cheesy, comforting dish with your favorite side or a crisp salad.

Serving and Storage Tips: