Cheesy Mexican Chicken Spaghetti

• 8 oz thin spaghetti pasta
• 2 cups cooked chicken chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 10 oz can of diced tomatoes and green chiles undrained
• 1 cup sour cream or greek yogurt
• 1 cups shredded cheddar or Mexican blend, cheese

Instructions

• heat up kitchen appliance to 350 degrees.

• Boil alimentary paste consistent with package directions. Drain.

• in a very giant bowl combine along the chicken, soups, tomatoes, and soured cream, stirring till equally combined.

• Add within the well-done and drained alimentary paste, stirring till equally combined.

• Transfer to a 9x13 baking dish.

• cowl with foil and bake for half-hour, or till hot and bubbly.

• Sprinkle with cheese and come back to the kitchen appliance, uncovered, till fusible.