Cheesy Chicken Spaghetti

Soo...y'all remember a couple weeks ago when I told y'all about how I completely forgot to put the CHICKEN in my Chicken Spaghetti? Well, luckily for you guys, I DIDN'T forget that I wanted to share my recipe with y'all! I originally found this recipe on pinterest, of course! Chicken spaghetti was not a staple in my house when I was growing up. In fact, I can't remember my mother ever making this. Hey, Mom, WTH? KIDDING. I do remember eating this a few times with friends and I always loved it. It is so, comforting. Gotta love comfort food! 

Ingredients:
8 oz. angel hair pasta
2 C chopped, grilled chicken or 1 large can of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
One 10 oz. can Rotel diced tomatoes, undrained
8 oz. sour cream
Parmesan or Mexican Blend Shredded cheese

Instructions:
Preheat oven to 350*.
Boil pasta as directed on package and drain.
Mix all other ingredients, except cheese, and then add the pasta.
Distribute mixture evenly into a 9X13 baking dish.
Cover with foil and bake 30 minutes or until bubbly.
Sprinkle with your choice of cheese and return to oven until cheese is melted.

Note: If you don't want the spice of Rotel, you can use plain diced tomatoes. Also, I used non fat soups and sour cream and the dish still tasted amazing! 

XO, 
Lacey

 ©..And They Call Me Mommy,2012.