Confetti Chicken Spaghetti Casserole

Jenny Powers

By
@JennyPowers


This is such a colorful and tasty recipe. Whenever I make this, folks always ask for the recipe. Sooo good. This picture was taken before I added shredded cheddar cheese on the top and baked. I just wanted you to be able to see the ingredients.

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Rating:

Comments:

Serves:

10-12

Prep:

35 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 lb
cooked and diced chicken breasts
4
stalks of celery, chopped
1
medium green pepper, chopped
3/4 c
chopped onion
2 can(s)
original rotel tomatoes
1/2 stick
butter
1
small can of english peas, drained
1
small can of chopped black olives
1
can of chopped water chestnuts
16 oz
package of vermicelli, cooked
1 1/2 lb
velveeta cheese
16 oz
package of shredded cheddar cheese

Directions Step-By-Step

1
Cut the velveeta into small cubes, place in a microwavable bowl with the 2 cans of rotel tomatoes abd set aside
2
Cook the raw vegetables in the microwave until tender or saute in butter until tender.
3
Cook the cheese and the rotel in the microwave for about 5 mins.COntinue to cook in 5 min intervals until it is melted and combined by stirring with the totel tomatoes.
4
Stir in the cooked vegetables, water chestnuts and black olives, stir until all is mixed. Add the peas and toss gently.
5
Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray. Top with the chicken and cheese mixture.
6
Bake at 350 degrees for 30 mins. Remove from the oven and sprinkle with shredded cheddar cheese, return to the oven until bubbly.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: American
Hashtags: #Casserole, #rotel