Chicken Rotel Spaghetti Recipe

On a cutting board, dice the chicken into bite-sized pieces.
Spray a skillet with non-stick spray and fry the chickencubes over medium-high heat, stirring often, until cooked through about 10 minutes
At the same time, in a saucepan, cook the spaghetti according to the package directions for al dente. When done, drain and set aside.
Heat the oven to 350 degrees.
Lightly coat an 8x8 inch baking dish with non-stick cooking spray and set aside.
To a saucepan, over medium-low heat, add the cream cheese, sour cream, Rotel tomatoes and chilies, cumin, salt, garlic, and onion powder.
Stir together until cream cheese is melted.
Stir in the cooked chicken and 1/4 cup of cheddar cheese.
Add the cooked spaghetti and stir together until the noodles are coated.
Pour the creamy sauce and chicken mixture into the prepared
baking dish. Sprinkle the top of the casserole with the remaining 1/4 cup of cheddar cheese.
Bake in the preheated oven for 20 – 25 minutes until heated through and the top of the casserole is golden brown and the cheese is melted.
Remove from oven and serve.