Rotel chicken spaghetti

• 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

1. Preheat oven to 375F
2. Clean, season chicken to your liking using seasoning option above.
3. Place seasoned chicken in a pan and place in oven for about 35-45 minutes depending on the size of your chicken
4. Once chicken is done place chicken to the side to cool.
5. boil spaghetti pasta al dente while chicken is cooling.
6. shred or dice chicken and put to the side.
7. Drain pasta add cream of chicken, cream of mushroom, Rotel tomatoes, 2 cups of chicken broth, 2 cups cheese and diced chicken.
8. (I mix everything together in the large saucepan I boiled my pasta in)
9. Transfer chicken pasta to a casserole dish add the other 2 cups of chicken broth and top it with cheese.
10. (I hate dry pasta so you can adjust the amount of broth to your liking)
11. Place in oven until cheese has completely melted on top.
12. Enjoy!

pasta, chicken, cream of chicken, tomatoes, cheese, black pepper, chicken broth

Taken from cookpad.com/us/recipes/354744-rotel-chicken-spaghetti (may not work)