Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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comes back after a long hiatus with this cheesy gem !

* I would say this could also be considered as chicken tetrazzini or chicken spaghetti casserole, whichever comes first :B

Please Fave the original Here

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Back with a recipe after nearly a year of posting anything on here~ What better way than an actual recipe??

Ingredients:

16 ounces Velveeta cheese cubed
1/2 cup cheddar cheese shredded
1/2 cup milk
10.5 ounces cream of chicken soup
16 ounces spaghetti
3 cups shredded rotisserie chicken
10.5 ounces cream of mushroom soup
10 ounces Rotel tomatoes diced tomatoes with green chilies
8 ounces cream cheese cubed
1 teaspoon onion powder
1 teaspoon garlic powder

Directions

1) Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch casserole dish with olive oil or cooking spray.

2)In a large skillet, pan, or pot, combine the Velveeta cheese, cream of chicken soup, milk, cream of mushroom soup, Rotel tomatoes, cream cheese, onion powder, garlic powder, and shredded chicken.

3)Cook them over medium heat until they are all melted and smooth.

4)Cook the spaghetti according to the package instructions until al dente, then drain it and set it aside.

5)Transfer the cooked spaghetti to the casserole dish and pour the cheesy sauce over the spaghetti and mix them well.

6)Sprinkle shredded cheddar cheese evenly and generously over the whole casserole.

7)Bake it in a preheated oven at 350 degrees F (175 degrees C) for 25-30 minutes, or until the cheese is melted and the casserole is bubbly.

8)Let the casserole cool slightly before serving. Enjoy!

Notes:

~Cook the pasta to just al dente so it stays firm after baking.
~Stir the cheeses slowly into the sauce so they melt evenly without clumping.
~Reserve some pasta water if the sauce feels too thick. I’ve found a splash can help smooth it out.
~Use room-temperature cream cheese cut into cubes so it melts easily into the sauce.
~Shred the rotisserie chicken into bite-sized pieces so it distributes evenly in the casserole.
~Store leftovers in an airtight container in the fridge for up to 3 days.
~Reheat leftovers in the microwave, cooking in 30-second bursts until heated all the way through.
~To reheat an entire casserole, bake it in the oven at 350 degrees F for 15-20 minutes or until warm.