Chicken Enchilada Pasta Bake

INGREDIENTS

1 16 ounce package

spaghetti

1 10.75 ounce can

cream of chicken soup

1 10.75 ounce can

fiesta nacho cheese

1 15 ounce can

rotel fire-roasted tomatoes

1 4 ounce 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, garnish

cilantro, garnish