Preparation Steps

• Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
• In a large skillet, melt the butter over medium heat. Add the garlic powder and onion powder and cook for 30 seconds until fragrant.
  0.45 pound Spaghetti
• Add the undrained Rotel tomatoes, shredded chicken, evaporated milk, salt, and pepper to the skillet. Stir to combine.
  0.45 pound Spaghetti
• Bring the mixture to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
• Add the uncooked spaghetti to the skillet. Stir well to ensure the spaghetti is mostly submerged in the liquid. Cover the skillet and cook on low heat for 10-15 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking.
  0.45 pound Spaghetti
• Once the spaghetti is cooked, stir in half of the cheddar cheese and half of the Monterey Jack cheese until melted.
  0.45 pound Spaghetti
• Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
  0.45 pound Spaghetti
• Bake for 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
• Let stand for a few minutes before serving.