Looking for a simple recipe for homemade cheesy spaghetti? Well, you’ve come to the right place. This recipe is the perfect dish for any occasion or just dinner itself. It can be served with many different sides. Just follow these steps and your family will love this dish every time.

Preparation time: 35 minutes

Cook time: 30 minutes

Total time: 1 hour 5 minutes

Supplies

13x9-inch baking dish

Large non-stick pot

Large non-stick skillet

Ingredients

2 pounds of frozen boneless skinless chicken breasts

1 (16- ounce) package of spaghetti

1 (10-ounce) can of Rotel tomatoes

2 (10.5-ounce) cans of cream of mushroom soup

1 (32- ounce) block of Velveeta cheese

1 (4-ounce) cream cheese (your brand of choice)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup of shredded sharp cheddar cheese

Cooking spray

Step 1:

Wash chicken off with warm water, season chicken with your choice of seasoning (I prefer Tony Chachere’s creole seasoning and Morton Season All).

Step 2:

Place chicken in a large non-stick skillet. Cook over medium-low heat until cooked thoroughly. *Try not to overcook the chicken as it can make it tough.

Step 3:

Allow chicken to cool enough to handle then shred using two forks.

Step 4:

Preheat oven to 350 Fahrenheit. Lightly grease the 13x9-inch baking dish with cooking spray.

Step 5:

Cook the pasta according to the package directions (try not to overcook pasta). Drain and set aside.

Step 6:

In a large non-stick cooking pot, combine the rotel with the juice, cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted. Add in the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well.