CHICKEN SPAGHETTI BAKE

 

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Ingredients

  • 3-4 Chicken Breasts -I used 4
  • 16oz pkg Vermicelli- I had bought a 24oz pack on accident.. I just left about 1/4 in the bag if you cannot find Vermicelli it is very similar to angel hair
  • 2 cans Rotel -I used 1 can of hot and 1 can original-see the picture below
  • 2 cans Cream of Chicken Soup- I use the 98% fat free-- it really cuts calories and tastes the same as the original, unlike "healthy request" which has a completely different (wacky gross) taste!
  • 1lb Velveeta -cut into cubes
  • 1 Bell Pepper chopped
  • 1 stick Butter- I opted for smart balance stick 50/50 see pic below
  • 1 onion chopped

Directions

  • In a large pot,boil chicken breasts until done. shred and set aside.
  • In the same water you cooked the chicken in, cook Vermicelli until done. Remove, rinse and set aside.
  • In a large pan melt butter and add chopped onion and bell pepper. Saute until tender.
  • Add Rotel and Cream of Chicken Soup to nion/bell pepper mixture. Stir until blended.
  • Preheat the oven to 350 degrees
  • Add Velveeta to your Rotel mixture stir and cook until melted.
  • Once cheesy mixture is melted add chicken and stir then add Vermicelli. You will need a LARGE pan… this ends up being a huge mixture.
  • Transfer to a 9x13 baking dish and cook in oven for 30 min or until bubbling

Notes

I had to use a 11x15 pan and look how full it is!! I also only cooked it for about 20 minutes and it was hot and bubbling..

OK and now for the review... IT IS GOOD!!! Spicy from the HOT Rotel... and cheesey... I know this is not the healthiest but I made healthy choices with the butter and soup! I think you could use less butter too cook the veggies in... and it would be fine! I also think I will half the recipe if I make it again as you can see how big that pan is... Both Jason and I ate it for dinner and I packed it for lunch and we have only eaten....

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