Chicken Spaghetti

This is another recipe from that exchange we did.  Really, if you want more recipes that vary from what you usually do you need to do a recipe exchange.  It has been amazing and we have had some great alternatives to our usual.  This was no exception.   It was great!  Even after I put it in the oven to cook and Joe asked why I didn't put the chicken in...oops!  I got to take it out and add the chicken.  Luckily Joe caught it super quick and I was able to stir it in.  And I cut the recipe in half.  We just don't eat a whole 9x13 pan of anything just the 3 1/2 of us!  And we had plenty of leftovers with cutting it in half even.  This was tasty and enjoyed by all (including my picky 6 year old)  Enjoy!

Chicken Spaghetti
1 pkg. spaghetti
2 c. chopped, grilled chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel diced tomatoes and green chiles, undrained (I just did regular diced tomatoes and it was still yummy!)
1 c. sour cream
Sprinkling of parmesan or Mexican blend cheese
Preheat oven to 350- degrees.  Boil pasta as directed on package and drain.  Mix all other ingredients (except cheese) together and add to cooked pasta.  Put in a 9x13 greased baking dish.  Cover with foil and bake 30 minutes or until hot and bubbly.  Sprinkle with your choice of cheese and return to oven to melt.