Real Recipes From Real Home Cooks ®

confetti chicken spaghetti casserole

(3 ratings)
Blue Ribbon Recipe by
Jenny Powers
Abingdon, VA

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.

Blue Ribbon Recipe

Oh my, this is not your normal marinara-based spaghetti casserole. The Rotel cheese sauce mixed with the delicious vegetables and spaghetti makes this dish special. It's cheesy with a bit of heat. We love all the colorful and crunchy vegetables in the casserole. This is great for a weekly dinner or a potluck. Serve with garlic bread and a fresh salad for a delicious meal. This was gobbled up very fast in the Test Kitchen.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 10 -12
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For confetti chicken spaghetti casserole

  • 2 lb
    cooked and diced chicken breasts
  • 4 stalk
    celery, chopped
  • 1 md
    green pepper, chopped
  • 3/4 c
    chopped onion
  • 2 can
    original Rotel tomatoes (10 oz each)
  • 1/2 stick
  • 1 can
    English peas, drained (8.5 oz)
  • 1 can
    chopped black olives (2.25 oz)
  • 1 can
    chopped water chestnuts (5 oz)
  • 16 oz pkg
    vermicelli, cooked
  • 1 1/2 lb
    Velveeta cheese
  • 16 oz
    shredded cheddar cheese

How To Make confetti chicken spaghetti casserole

  • Sauteeing vegetables in butter.
    Cook the raw vegetables in the microwave until tender or saute in butter until tender.
  • Velveeta and Rotel melting in the microwave.
    Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
  • Stirring together melted Velveeta and Rotel.
    Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
  • Vegetables, cooked chicken, water chestnuts, and black olives in a skillet.
    Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
  • Pasta added to a baking dish.
    Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
  • Chicken and cheese mixture poured on top of pasta.
    Top with the chicken and cheese mixture.
  • Casserole baking in the oven.
    Bake at 350 degrees for 30 mins.
  • Cheddar cheese sprinkled on top of the casserole.
    Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.