01 -
Break the spaghetti in half and cook for about 2 minutes less than the package directions say for al dente. Drain and return to the pot.
02 -
Add the milk, cream of chicken soup, Rotel, Velveeta, half of the cheddar cheese (1/2 cup), mozzarella cheese, sour cream, and cooked chicken to the pot with the drained spaghetti. Stir continuously over medium heat until all the cheese is melted and everything is well combined. Season with salt, pepper, garlic powder, and onion powder to taste.
03 -
Spread the mixture into a greased 9x13 inch baking dish. Top with the remaining 1/2 cup of cheddar cheese and the fried onions.
04 -
Bake at 350 degrees for about 15 minutes, until the cheese is melted and the fried onions are golden brown.
05 -
Let cool for a few minutes, then serve hot. This creamy, cheesy chicken spaghetti is pure comfort food!