Cheesy Chicken Spaghetti (Print Version)

# Ingredients:

01 - 12 ounces spaghetti.
02 - 2 (10 oz) cans cream of chicken soup.
03 - 1 (10 oz) can Rotel tomatoes.
04 - 1 cup sour cream.
05 - 1/4 cup chicken broth.
06 - 2 cups Mexican cheese blend, divided.
07 - 1 teaspoon garlic powder.
08 - 1 teaspoon onion powder.
09 - 1/2 teaspoon salt.
10 - 1/4 teaspoon black pepper.
11 - Pinch red pepper flakes.
12 - 2 cups shredded rotisserie chicken.
13 - Fresh parsley for garnish.

# Instructions:

01 - Preheat oven to 350°F and spray 9x13 baking dish with cooking spray.
02 - Cook spaghetti to al dente according to package directions, then drain.
03 - Mix soups, Rotel, sour cream, broth, 1 cup cheese and seasonings in pasta pot.
04 - Fold cooked pasta and shredded chicken into the sauce mixture.
05 - Transfer to prepared baking dish and top with remaining cheese.
06 - Cover with nonstick foil and bake 20 minutes until bubbly.
07 - Uncover and bake additional 5-10 minutes until cheese browns.
08 - Garnish with fresh parsley before serving.

# Notes:

01 - Freezer friendly.
02 - Make ahead option.
03 - Great for busy weeknights.
04 - Uses rotisserie chicken.

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