Preparation Steps

• Cook the spaghetti according to package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat and add cooked, shredded chicken.
• Add the Rotel tomatoes, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir to combine.
• Fold in the cooked spaghetti and half of the shredded cheddar cheese. Mix well.
• Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
• Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the cheese is melted and bubbly.
• Remove from the oven and let cool slightly before serving.