2 1/2 cups shredded cheddar cheese, divided (plus extra for topping)
1 (10 oz) can Rotel (diced tomatoes and green chiles)
1 (10.5 oz) can cream of chicken soup
1 tsp chicken bouillon powder
1 tsp onion powder
1 tsp garlic powder
Salt and black pepper, to taste
3 cups cooked diced chicken (a rotisserie chicken works well)
12 oz spaghetti, cooked and drained
Directions
Cook the diced yellow onion in a large oven-safe skillet or pan over medium heat until softened.
Add the butter and let it melt, then sprinkle in the flour. Cook the roux for 1 to 2 minutes.
Pour in the heavy whipping cream, whisking it together, and bring it up to an almost-simmering temperature.
Add the shredded cheddar in small handfuls, mixing until fully melted into a thick, creamy cheese sauce.
Stir in the can of Rotel and the can of cream of chicken soup. Season with chicken bouillon powder, onion powder, garlic powder, and salt and black pepper to taste.
Add the cooked diced chicken and the cooked, drained spaghetti, and toss until everything is coated.
Top with more shredded cheese, then bake at 350°F for 20 to 25 minutes, just long enough to melt the cheese. Serve.
Optional: serve with cheesy garlic bread on the side.
Creamy, cheesy chicken tetrazzini (aka chicken spaghetti): an easy weeknight bake that comes together in one pan. A rotisserie chicken makes it fast. Via Instagram @cookingwithkatiecross (Katie Cross). Method transcribed from the reel. https://www.instagram.com/p/Db4VrjuMFDB/
