Chicken Spaghetti Olé

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 6

Ingredients

Ingredients

6
oz uncooked spaghetti
1
tablespoon butter or margarine
1
small green bell pepper, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (8 oz) tomato sauce
1
loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Sliced jalapeño chiles, if desired

Directions

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
  • 3 Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

Notes










Tips

Expert Tips

Add your favorite taco toppers after baking. Good choices are sour cream, salsa, chopped tomatoes and shredded lettuce.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.