Creamy Chicken Enchilada Pasta Bake

Ingredients: 1 (16 oz.) package spaghetti 1 (10.75 oz.) can cream of chicken soup 1 (10.75 oz) can fiesta nacho cheese 1 (15 oz.) can rotel fire-roasted tomatoes 1 (4 oz.) can green chiles 1 cup low-sodium chicken broth 1 cup sour cream 1/2 cup black olives, plus more for garnish 2 cups Mexican blend cheese, grated, divided 3 cups cooked chicken, shredded or cubed Green onion, finely chopped, for garnish Cilantro, for garnish Instructions: Preheat oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside. In a large mixing bowl, combine cream of chicken soup, fiesta nacho cheese, fire-roasted tomatoes, green chiles, chicken broth, sour cream, and black olives. Mix well. Add 1 cup of grated Mexican blend cheese and mix again. Fold in cooked chicken and spaghetti, and mix until everything is evenly coated. Pour the mixture into a 9×13 inch baking dish. Sprinkle remaining 1 cup of grated cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes or until cheese is melted and bubbly. Garnish with chopped green onions, cilantro, and additional black olives, if desired. Serve hot and enjoy!