Ingredients:

  • 12 oz spaghetti noodles
  • 1 tbsp olive oil
  • 3 cups shredded rotisserie chicken
  • 8 oz Velveeta processed cheese, cubed
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • salt to taste
  • black pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 2 minutes less than the package directions for al dente. Drain the noodles and toss with olive oil to prevent sticking.
  2. In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, and cubed Velveeta. Stir vigorously until the mixture is smooth and the Velveeta has softened.
  3. Fold the undrained Rotel, garlic powder, onion powder, and cayenne pepper into the cheese sauce mixture.
  4. Add the shredded rotisserie chicken and under-cooked spaghetti to the sauce bowl. Gently fold the mixture using a silicone spatula to ensure noodles are coated without breaking.
  5. Preheat the oven to 350°F (175°C). Transfer the mixture into a greased 9x13 inch baking dish and spread evenly.
  6. Top the casserole with shredded sharp cheddar cheese. Bake for 20-25 minutes, or until the edges are bubbling and the cheese topping is golden brown.
  7. Garnish with chopped fresh parsley before serving.