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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
613.7
Calories from Fat
130
% Daily Value
Total Fat
29.5g
45%
Saturated Fat
9.0g
45%
Trans Fat
0g
Cholesterol
132.7mg
44%
Sodium
882.0mg
37%
Total Carbohydrate
45.1g
15%
Dietary Fiber
4.2g
17%
Sugars
5.0g
Protein
40.4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
52%
52%
Calcium
10.40%
10%
Iron
23.80%
24%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.