Cook spaghetti according to the package directions. Drain and set aside.
In the same large pot warm oil over medium/low heat. Sauté diced onions for 2-3 minutes then add garlic to sauté for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.
To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix together well and bring to a simmer.
Add in cooked spaghetti and 1 cup of shredded cheese to your pot. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.
Preheat oven to 350 degrees. Top casserole with remaining ½ cup cheese and place in the oven. for 20-25 minutes or until cheese is melted and casserole is warm throughout.
Adding the garlic the last 30 seconds will prevent it from burning and help keep the amazing flavor.
Freezing Tips: To freeze this recipe cook it according to the directions in an aluminum casserole dish. Place foil on top once cooked and cooked and seal well. Place in the freezer for up to 1 month. When you are ready to reheat remove it from the freezer and place in your fridge overnight to thaw.