confetti chicken spaghetti casserole

Name: Confetti Chicken Spaghetti Casserole
Prep time: 35 min
Cook time: 25 min
Yield: 10
Cuisine: American
Ingredients: 2 pound(s) cooked and diced chicken breasts; 4 stalk(s) celery, chopped; 1 medium green pepper, chopped; 3/4 cup(s) chopped onion; 2 can(s) original Rotel tomatoes (10 oz each); 1/2 stick(s) butter; 1 can(s) English peas, drained (8.5 oz); 1 can(s) chopped black olives (2.25 oz); 1 can(s) chopped water chestnuts (5 oz); 16 oz package(s) vermicelli, cooked; 1 1/2 pound(s) Velveeta cheese; 16 ounce(s) shredded cheddar cheese

(3 ratings)

Confetti Chicken Spaghetti Casserole on a plate.

review

Blue Ribbon Recipe by

Jenny Powers

@JennyPowers

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

butter
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

1
Cook the raw vegetables in the microwave until tender or saute in butter until tender.

2
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.
3
Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
4
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.
5
Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
6
Top with the chicken and cheese mixture.
7
Bake at 350 degrees for 30 mins.
8
Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.
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