Mexican Chicken Spaghetti


8 oz angel hair pasta

2 c. cooked chicken, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained

1 c. sour cream

1 c. Shredded Mexican Cheese


1. Preheat over to 350 degrees


2. Boil pasta according to package directions and drain. 


3. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9x13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.