Creamy, Cheesy Chicken Spaghetti

Ingredients:
8 oz. angel hair pasta (1/2 box)
2 cups diced, cooked chicken *For the chicken, to make it quicker, you can use a store-bought rotisserie chicken or the pre-cooked/pre-grilled chicken in the refrigerated section and freezer sections of your grocery store
2 (10 oz.) can cream of chicken soup, undiluted
1 cup salsa
1 cup (8 oz.) sour cream
2 cups Mexican cheese blend, divided use
1 tbsp. taco seasoning
dried parsley, for topping (optional)

Directions:

Preheat oven to 350 F degrees. Spray a 9×13 baking dish with nonstick cooking spray. Cook pasta according to package directions (remember, you are only using half the box of pasta).

Once pasta is cooked, drain well. Place pasta back into the pot (with the heat turned off). Add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning. Stir well to combine (this will take a few minutes).

Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley.

Cover with nonstick aluminum foil.

Cook in the oven for about 25 minutes.