Cheesy Chicken Spaghetti (Print Version)

# Ingredients:

01 - 2 cups shredded rotisserie chicken.
02 - 12 ounces of spaghetti noodles.
03 - 1/4 cup chicken stock.
04 - 1 cup sour cream.
05 - Pinch of red chili flakes.
06 - 1 teaspoon garlic powder.
07 - 1 teaspoon onion powder.
08 - 1/2 teaspoon table salt.
09 - 1/4 teaspoon ground black pepper.
10 - 2 (10 oz) cans of creamy chicken soup.
11 - Fresh parsley for topping.
12 - 1 (10 oz) can of diced Rotel tomatoes.
13 - 2 cups of shredded Mexican cheese blend, divided.

# Instructions:

01 - Heat your oven to 350°F and lightly coat a 9x13 dish with spray oil.
02 - Boil the spaghetti following the package and cook it to al dente. Drain off the water.
03 - In the pot you used, stir together the soups, Rotel, sour cream, chicken stock, one cup of cheese, and all the spices.
04 - Mix the sauce with your cooked pasta and shredded chicken until it’s well coated.
05 - Pour everything into the dish you prepped earlier, then sprinkle the rest of the cheese on top.
06 - Cover with foil (use nonstick if possible) and bake for 20 minutes until it’s all bubbly.
07 - Take off the foil and let it bake for 5-10 more minutes to brown the top a bit.
08 - Sprinkle fresh parsley over it right before serving.

# Notes:

01 - Can be frozen.
02 - Easy to prep in advance.
03 - Perfect for a busy evening.
04 - Rotisserie chicken keeps it quick.

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