Place your chicken breasts into a large pot and cover them completely with water. Set the pot over medium-low heat and let the chicken simmer gently until it’s fully cooked through.

Remove the chicken from the pot and let it cool slightly on a cutting board. Shred the chicken into bite-sized pieces and set aside.

Preheat your oven to 350°F and lightly grease a 13×9-inch baking dish with nonstick cooking spray.

In a separate pot, bring salted water to a boil and cook spaghetti according to the package directions until al dente. Drain and set aside.

In a large pot, combine the undrained Ro*Tel tomatoes, cream of mushroom soup, Velveeta cheese, and cream cheese. Set the heat to low and stir constantly until melted and smooth.

Once smooth, stir in the garlic powder and onion powder.

Add the shredded chicken and cooked spaghetti to the cheese sauce, mixing thoroughly.

Pour the entire mixture into the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese generously on top.

Bake for 20 to 30 minutes until bubbly and golden on top. Let it rest for a few minutes before serving.