Confetti Chicken Spaghetti Casserole
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|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||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|
Franklin, TN (pop. 62,487)
Member Since Oct 2011
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.
Cut the velveeta into small cubes, place in a microwavable bowl with the 2 cans of rotel tomatoes abd set aside
Cook the raw vegetables in the microwave until tender or saute in butter until tender.
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.
Stir in the cooked vegetables, water chestnuts and black olives, stir until all is mixed. Add the peas and toss gently.
Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray. Top with the chicken and cheese mixture.
Bake at 350 degrees for 30 mins. Remove from the oven and sprinkle with shredded cheddar cheese, return to the oven until bubbly.