Preheat your oven to 350°F (175°C).

Lightly grease a 9x13-inch baking dish with cooking spray or butter.

In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the spaghetti thoroughly and set it aside.

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, drained Rotel diced tomatoes, sour cream, and chicken broth. Stir until smooth.

Mix in 1 cup of sharp cheddar cheese along with garlic powder, onion powder, salt, and pepper to the sauce mixture. Combine well.

Gently fold in your shredded chicken, evenly coating with the creamy sauce.

Add the cooked spaghetti to the mixture. Toss gently to coat evenly.

Transfer the mixture to the prepared baking dish and spread it out evenly.

Sprinkle the remaining cheddar cheese generously over the top of the casserole.

Bake in the preheated oven for 30-35 minutes until bubbly and golden.

Allow the casserole to rest for about 5 minutes before serving.