Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish.
Cook the spaghetti according to the package instructions. Drain and place the pasta back in the pot. Chop the cooked chicken and scallions, then add to the spaghetti pot.
Set out a microwave-safe bowl and add in the cream cheese. Microwave for 1-2 minutes to soften the cream cheese enough to mix into the Rotel juices. Add the Rotel, chicken base, and garlic powder. Mix well.
Pour the sauce into the spaghetti pot. Then add the shredded cheddar cheese. Stir to combine all the ingredients and coat in sauce.
Pour the pasta mixture into the baking dish. Spread it out evenly and sprinkle the top with crushed Ritz crackers. Bake for 30 minutes, until the top is golden. Cut and serve warm.
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Notes
Transfer cooled leftovers to a sealed container, and keep in the fridge for up to 4 days.The entire casserole freezes well, too! Prepare in a freezer-safe dish for the easiest recipe; then wrap in plastic wrap and a layer of aluminum foil. Keep in the freezer for up to 3 months.Reheat leftovers either in the microwave, or in a preheated oven for the best texture. If frozen, first remove the foil and plastic wrap, then re-cover with fresh foil before baking at 350 degrees for 30-45 minutes. Remove the foil the last 10-15 minutes of bake time.