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Chicken Spaghetti Olé

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Chicken Spaghetti Olé
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  • Prep 25 min
  • Total 55 min
  • Servings 6
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Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef.
Updated Sep 9, 2016


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add your favorite taco toppers after baking. Good choices are sour cream, salsa, chopped tomatoes and shredded lettuce.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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