Rotel chicken spaghetti

Name: Rotel chicken spaghetti
Cuisine: American
Ingredients: 1 lb spaghetti pasta; 1 packages Chicken thighs (or breast); 1 can Cream of chicken (10oz can); 1 can Cream of mushroom(10oz can); 1 can Rotel tomatoes (10oz can); 1 1/2 bags of shredded cheese (I used Colby jack and sharp cheddar); 1 black pepper, creole seasoning, dry basil, Italian seasoning, garlic powder; 4 1/2 cup chicken broth

starplayer @cook_3865668

Rotel chicken spaghetti

starplayer @cook_3865668

Saved

Ingredients

1 lbspaghetti pasta
1 packagesChicken thighs (or breast)
1 canCream of chicken (10oz can)
1 canCream of mushroom(10oz can)
1 canRotel tomatoes (10oz can)
1 1/2bags of shredded cheese (I used Colby jack and sharp cheddar)
1black pepper, creole seasoning, dry basil, Italian seasoning, garlic powder
4 1/2 cupchicken broth

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Steps

1

Preheat oven to 375°F
2

Clean, season chicken to your liking using seasoning option above. Place seasoned chicken in a pan and place in oven for about 35-45 minutes depending on the size of your chicken
3

Once chicken is done place chicken to the side to cool. boil spaghetti pasta al dente while chicken is cooling. shred or dice chicken and put to the side.
4

Drain pasta add cream of chicken, cream of mushroom, Rotel tomatoes, 2 cups of chicken broth, 2 cups cheese and diced chicken. (I mix everything together in the large saucepan I boiled my pasta in)
5

Transfer chicken pasta to a casserole dish add the other 2 cups of chicken broth and top it with cheese. (I hate dry pasta so you can adjust the amount of broth to your liking)
6

Place in oven until cheese has completely melted on top.
7

Enjoy!