RECIPE: Confetti Chicken Spaghetti Casserole
Confetti Chicken Spaghetti Casserole
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By Jenny Powers from Abingdon, VA
American Hometown Media
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
- 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
>> See directions for confetti chicken spaghetti casserole
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