2 lbs. frozen boneless, skinless chicken breasts
1 (16 oz.) package spaghetti
1 (10 oz.) can Rotel
2 (10.5 oz) cans cream of mushroom soup
1 (16 oz.) package Velveeta
4 oz. cream cheese
1 tsp. garlic powder
1 tsp. onion powder
1 cup shredded cheddar cheese
1. Place chicken in a large pot and cover with water. Cook over medium-low heat until cooked thoroughly. 2. Shred with fork.
3. Cook pasta, drain and set aside.
4. In a large pot, combine Rotel, cream of mushroom, Velveeta cheese, and cream cheese until melted. Add onion and garlic powder. Stir. Add shredded chicken and pasta. Stir. Top with shredded cheddar cheese. Cook in 9×13 pan at 350 degrees for 20 to 30 minutes.