Creamy Rotel Chicken Spaghetti Casserole

Here's a delicious recipe for Creamy Rotel Chicken Spaghetti Casserole:

*Ingredients:*

- 1 pound boneless, skinless chicken breasts, cooked and shredded

- 1 cup Rotel diced tomatoes with green chilies

- 1 cup spaghetti, cooked al dente

- 2 cups shredded cheddar cheese

- 1 cup cream of chicken soup

- 1/2 cup sour cream

- 1/2 cup milk

- 1 teaspoon garlic powder

- Salt and pepper to taste

*Instructions:*

1. *Preheat*: Preheat oven to 350°F (175°C).

2. *Combine*: In a large mixing bowl, combine cooked spaghetti, shredded chicken, Rotel tomatoes, and cream of chicken soup.

3. *Mix*: In a separate bowl, mix sour cream, milk, garlic powder, salt, and pepper.

4. *Combine mixtures*: Add the sour cream mixture to the spaghetti mixture and stir until well combined.

5. *Assemble*: In a 9x13-inch baking dish, layer half of the spaghetti mixture, half of the shredded cheese, and repeat.

6. *Bake*: Bake for 25-30 minutes or until the cheese is melted and bubbly.

*Tips:*

- *Use cooked chicken*: Cooked chicken works well in this recipe, or use leftover chicken.

- *Adjust spice level*: Add more or less Rotel tomatoes to adjust the spice level.

- *Add some crunch*: Top with crushed crackers or crispy fried onions for added texture.

Enjoy your Creamy Rotel Chicken Spaghetti Casserole!