Chicken Spaghetti Bake
Why I Love This Recipe
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....
Ingredients You'll Need
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
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