Ingredients
- 1 rotisserie chicken, shredded
- 1 large can of cream of chicken soup
- 1 can of cream of mushroom soup with roasted garlic
- 1 block of cream cheese
- 1 (16 oz) block of Velveeta cheese, cubed
- 1 can of mild Rotel (do not drain)
- 1/2 cup of chicken broth
- 1/2 stick of butter
- 3 green onions, chopped
- 8 oz spaghetti noodles (or your preferred pasta)
- Salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning — to taste
Directions
Place the shredded rotisserie chicken in the crockpot. Add the cream of chicken soup, cream of mushroom soup, cream cheese, cubed Velveeta, Rotel (with its juices), chicken broth, butter, and chopped green onions. Stir everything together gently to combine.
Cover and cook on high for 2 hours, stirring occasionally to make sure the cheeses melt evenly and the sauce becomes silky and smooth. While the sauce cooks, prepare the spaghetti noodles on the stovetop according to package directions. Drain and set aside.
Once the sauce is ready, stir in the cooked noodles until well coated. Add seasonings — salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning — adjusting to your taste. Let everything blend for a few minutes on warm so the flavors meld beautifully.
Serve hot and enjoy this luscious, creamy chicken spaghetti — an easy, soul-satisfying meal that’s sure to become a family favorite!
