Ingredients:

  • 1 lb spaghetti
  • 3 cups shredded rotisserie chicken
  • 16 oz Velveeta cheese, cubed
  • 20 oz Rotel diced tomatoes and green chiles (2 cans, undrained)
  • 10.5 oz cream of mushroom soup (1 can)
  • 10.5 oz cream of chicken soup (1 can)
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese, freshly grated

Instructions:

  1. Bring a large pot of salted water to a roar. Cook the 1 lb spaghetti for exactly 7 minutes until it has a firm, white core.
  2. Prep the chicken. Shred the 3 cups of rotisserie chicken into bite-sized pieces.
  3. Cube the cheese. Cut the 16 oz Velveeta into 1 inch cubes.
  4. Combine the wet base. In your massive bowl, whisk together the two 10.5 oz cans of soup (mushroom and chicken) with the 0.5 cup chicken broth.
  5. Add the aromatics. Stir in the 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, and 0.5 tsp black pepper until the spices are fully distributed.
  6. Merge the Rotel. Pour both 10 oz cans of Rotel (undrained) into the bowl.
  7. Toss the components. Add the par boiled spaghetti and shredded chicken to the sauce. Use tongs to lift and fold until every strand is glistening.
  8. Fold in the cubes. Gently stir in the Velveeta cubes. They don't need to be melted yet; the oven will handle that revolutionizing step.
  9. Transfer and top. Spread the mixture into a greased 9x13 pan and sprinkle with the 1.5 cups of freshly grated sharp cheddar.
  10. Bake and bubble. Place in a 350°F (180°C) oven for 30 minutes until the cheese is molten and the edges are crackling.