CONFETTI CHICKEN SPAGHETTI CASSEROLE

Confetti Chicken Spaghetti Casserole image

Provided by Jenny Powers

Time 1h

Number Of Ingredients 12

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2 lb cooked and diced chicken breasts
4 stalk(s) celery, chopped
1 medium green pepper, chopped
3/4 c chopped onion
2 can(s) original Rotel tomatoes (10 oz each)
1/2 stick 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 pkg vermicelli, cooked
1 1/2 lb Velveeta cheese
16 oz shredded cheddar cheese

Steps:

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.