chicken spaghetti

Name: Chicken Spaghetti
Ingredients: 12 ounce(s) vermicelli, uncooked; 4 - boneless chicken breasts; 2 can(s) ro*tel tomatoes with green chiles; 1 package(s) frozen peas, thawed & drained; 1 large jar of cheez whiz; 1 large green pepper, diced; 1 large onion, diced; 1/2 stick(s) butter; 2 - chicken bouillon cubes (optional)

(1 RATING)

33 Pinches

Katie Clark

Belfry, KY

Updated on Sep 23, 2011

This is an awesome twist on spaghetti & chicken. It's a little spicy, but that can be changed by using the mild Ro*Tel, or stewed tomatoes. Broccoli works as well, instead of peas.

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Ingredients

12 ounces vermicelli, uncooked
4 - boneless chicken breasts
2 cans ro*tel tomatoes with green chiles
1 package frozen peas, thawed & drained
1 large jar of cheez whiz
1 large green pepper, diced
1 large onion, diced
1/2 stick butter
2 - chicken bouillon cubes (optional)

How To Make chicken spaghetti

Step 1

Preheat oven to 350*

Step 2

Cook chicken in salted water, with optional bouillon cubes; set aside to cool and cube when cool enough to handle.
Step 3

Cook vermicelli in reserved water according to package directions. Drain and return to pot.
Step 4

Add Cheez WHiz to hot vermicelli.
Step 5

Saute green pepper and onion in butter. Add to spaghetti mixture, along with Ro*Tel, peas and chicken.
Step 6

Mix well and pour into greased baking dish. Bake at 350* for 45 minutes.
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