Step 1

Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.

Step 2

In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.

Step 3

In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.

Step 4

Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.

Step 5

Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes. Enjoy!