Ingredients:

  • 1 lb thin spaghetti
  • 4 quarts water
  • 3 cups cooked shredded chicken
  • 16 oz Velveeta cheese, cubed
  • 20 oz Rotel diced tomatoes and green chiles (two 10 oz cans, undrained)
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika

Instructions:

  1. Bring 4 quarts of heavily salted water to a rolling boil in a large stock pot.
  2. Add the thin spaghetti and cook for 8 minutes until barely tender but firm. Drain the pasta but do not rinse, as the starches will help the sauce adhere.
  3. In a large skillet or Dutch oven over medium-low heat, combine the cubed Velveeta, undrained Rotel tomatoes, cream of chicken soup, and cream of mushroom soup.
  4. Stir the sauce ingredients continuously until the cheese is fully melted and the mixture is smooth and velvety.
  5. Whisk in the garlic powder and smoked paprika to add depth to the sauce.
  6. Fold the shredded cooked chicken and the cooked spaghetti into the cheese sauce. Toss thoroughly until every strand is coated and the dish is heated through.