Begin by shredding the rotisserie chicken and setting it aside. In a crockpot, combine the shredded chicken with the large can of cream of chicken soup and the can of cream of mushroom soup infused with roasted garlic. Add the block of cream cheese and the cubed Velveeta cheese, allowing them to blend seamlessly into the mixture.

Next, incorporate the undrained can of mild Rotel, followed by the chicken broth and half a stick of butter. Sprinkle in the chopped green onions for added flavor and color. Stir the mixture well to ensure even distribution of ingredients. Cover the crockpot and cook on high for two hours, stirring occasionally to maintain a smooth consistency.

While the sauce is simmering, cook the spaghetti noodles according to the package instructions until al dente. Once cooked, drain the noodles and incorporate them into the creamy sauce in the crockpot. Finally, season the dish to taste with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning. Serve warm and enjoy this delectable, effortless meal.