Preheat oven to 350˚F.
Cook spaghetti per package instructions to al dente (slightly firm.)
While the spaghetti cooks, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel, 2 cups of shredded cheddar cheese, and chicken broth. Then stir in the chicken and spaghetti.
Transfer to a 9x13 inch casserole dish and top with remaining cheddar cheese. Bake for 35-45 minutes or until casserole is hot and edges are bubbly.
