1️⃣ Cook the Pasta:

• Cook the spaghetti according to package instructions, then drain and set aside.

2️⃣ Preheat & Prep:

• Preheat the oven to 350°F (175°C).
• Lightly grease a 9×13 baking dish with butter or cooking spray.

3️⃣ Make the Sauce:

• In a large skillet, melt butter over medium heat.
• Sauté onions until tender, then add garlic and cook for 1 more minute.
• Sprinkle flour over the onions and garlic, whisking to combine.
• Gradually add chicken broth and milk, whisking continuously until smooth.
• Stir in cream soup, then gradually add cheddar cheese and cream cheese, stirring until smooth and creamy.
• Season with salt & black pepper to taste.

4️⃣ Assemble the Casserole:

• Fold in the shredded chicken and Ro-Tel tomatoes.
• Pour the sauce over cooked spaghetti, tossing to coat evenly.
• Transfer the mixture to the baking dish, top with mozzarella cheese, and sprinkle with dried basil.

5️⃣ Bake & Serve:

• Bake for 20 minutes, until the cheese is melted and the casserole is bubbly and golden brown.
• Serve hot and enjoy!