Spaghetti Chicken

My first “new meal” was Spaghetti Chicken, Chicken Spaghetti, ...I've done this once before, but the other recipe called for lots of Velveeta cheese and it just didn't taste right to me. This one wasn't too bad, but I'm definitely changing something’s up next time. Spaghetti noodles ~8oz Chicken ~2 cups Cream of chicken ~1 can Cream of mushroom~1 can Rotel ~1 can Sour cream~ 8oz Cheese Mexican blend or Parmesan Pre~heat 350 degrees. Boil pasta, drain. Mix all ingredients together except for cheese, add pasta. Bake in 9X13 dish covered with foil for 30 minutes or until hot and bubbly. Sprinkle with cheese, return to oven till melted. First off I used wheat noodles, they are healthier and I like them better. Then, I cut up two chicken breast pieces. I cooked them over medium heat with olive oil and diced onion before mixing it with everything else. Skipping this step can sometimes cause your meal to cook longer. Instead of Mexican blend cheese I used Taco seasoning cheese blend and mild Rotel. My husband liked it just fine…my son did not…I don’t think he liked the Rotel or the Taco cheese so next time I won’t use the Rotel and I will just use regular mixed cheeses, I was trying to prevent the spaghetti from being too bland…I also added shredded Parmesan with the blended cheese. I did not cover it with foil which allowed for some crispiness to the top of the spaghetti bake, which I liked. Worth repeating with a few minor changes…