Tex Mex Chicken Spaghetti

• 1 (16 ounce) package angel hair pasta
• 4 cups chicken breasts, cooked and cubed (I use Precooked, cubed chicken in the freezer aisle)
• 2 (10 1/2 ounce) cans cream of chicken and mushroom soup
• 1 (16 ounce) package processed cheese, original flavor
• 1 (16 ounce) jar medium salsa
• 1 (1 1/4 ounce) packet hot and spicy taco seasoning
• 1 cup sour cream
• 3 cups spicy nacho tortilla chips, crushed

1. Preheat oven to 425 degrees.
2. Cook pasta per package instructions.
3. In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated.
4. Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water.
5. Transfer to a greased casserole dish.
6. Top with crushed chips.
7. Bake in preheated oven for 25-35 minutes until bubbly and chips have browned.
8. Serve hot and enjoy.

pasta, chicken breasts, cream of chicken, processed cheese, salsa, packet, sour cream, tortilla chips

Taken from www.food.com/recipe/tex-mex-chicken-spaghetti-535063 (may not work)