Mexican Chicken Spaghetti

8 oz angel hair or spaghetti
2 C cooked chicken, chopped (deli chicken is great for this)
1 can cream of mushroom soup
1 can cream of chicken soup
1-10 oz can Rotel
1 C sour cream
1 C shredded Mexican cheese or cheddar cheese

Heat oven to 350 degrees. Boil pasta al dente according to package directions and drain. Excluding the cheese, mix all other ingredients together and add to cooked pasta. Put into a 9 x 13-inch baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted (about five minutes). About 1/4 cup sliced black olives may be added to the mixture if desired.