CHICKEN SPAGHETTI

CHICKEN SPAGHETTI 1 pound chicken, cooked and shredded 16 ounces spaghetti 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon Italian seasoning 1 (22 oz) can cream of chicken soup 1 (14.5 oz) cans diced tomatoes 8 ounces cream cheese 8 ounces sour cream 1 cup shredded cheddar cheese Preheat oven to 350F. Cook/Boil spaghetti in a large pot of salted water for 12 minutes. While spaghetti is cooking, add everything else EXCEPT for chicken and shredded cheddar cheese in a large pot. Stir well and heat over medium heat until cream cheese is melted. Add in cooked chicken. (this can be chicken you've cooked, canned chicken, pre-cooked frozen chicken strips or a shredded rotisserie chicken) Drain spaghetti and add to mixture. Toss everything together and stir well. Pour mixture into 9x13 Casserole Dish or a 2 Quart Casserole Dish. Top with shredded cheese. Cook for 25-30 minutes or until casserole is hot and cheese has melted. NOTES Cooked Chicken can be chicken you've cooked, canned chicken, pre-cooked frozen chicken strips or a shredded rotisserie chicken. If you don't want to use spaghetti you can also use angel hair, linguine, or fettuccine.