Creamy Rotel Chicken Spaghetti Casserole

Ingredients1 pound boneless, skinless chicken breasts, cooked and shredded1 cup spaghetti1 can Rotel diced tomatoes with green chilies1 cup cream of mushroom soup1/2 cup sour cream1 cup shredded cheddar cheese1/2 cup shredded Monterey Jack cheese1/4 cup chopped fresh cilantro (optional)InstructionsCook the spaghetti: Cook spaghetti according to package instructions until al dente. Drain and set aside.Prepare the chicken mixture: Combine cooked chicken, Rotel diced tomatoes, cream of mushroom soup, and sour cream. Mix well.Combine with spaghetti: Add cooked spaghetti to the chicken mixture and stir until coated.Assemble the casserole: Transfer the spaghetti mixture to a baking dish and top with shredded cheddar and Monterey Jack cheese.Bake: Bake at 350°F (175°C) for 25-30 minutes until cheese is melted and bubbly.Tips and VariationsAdd some heat: Add diced jalapeños or red pepper flakes for an extra kick.Use different cheese: Experiment with different types of cheese, such as Pepper Jack or Colby Jack.Make it a one-pot meal: Serve with a side salad or garlic bread for a complete meal