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.
Ingredients For confetti chicken spaghetti casserole
cooked and diced chicken breasts
green pepper, chopped
original Rotel tomatoes (10 oz each)
English peas, drained (8.5 oz)
chopped black olives (2.25 oz)
chopped water chestnuts (5 oz)
16 oz pkg
1 1/2 lb
shredded cheddar cheese
How To Make confetti chicken spaghetti casserole
Cook the raw vegetables in the microwave until tender or saute in butter until tender.
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.
Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
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.
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.
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