For the Chicken Spaghetti:

• 1 rotisserie chicken, chopped
• 1 lb thin spaghetti
• 2 10.5 oz cans condensed cream of chicken soup
• 1 10 oz can rotel diced tomatoes and green chilies with juice
• 1 small onion, chopped
• 3–4 garlic cloves, chopped
• 1 tsp Lawry’s seasoning salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp cracked black pepper
• ½ tsp salt
• 1 tsp better than bouillon roasted chicken base
• 8 oz freshly shredded colby jack cheese
• ½ cup sour cream
• 4 oz cream cheese