CONFETTI CHICKEN SPAGHETTI CASSEROLE

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Confetti Chicken Spaghetti Casserole image

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...

Provided by Jenny Powers

Categories     Casseroles

Time 1h

Number Of Ingredients 12

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.

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