Confetti Chicken Spaghetti Casserole
Family Tested & Approved
cooked and diced chicken breasts
stalks of celery, chopped
medium green pepper, chopped
original rotel tomatoes
small can of english peas, drained
small can of chopped black olives
can of chopped water chestnuts
package of vermicelli, cooked
package of shredded cheddar cheese
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.
Last Updated: Mon, Dec 9, 2013