Mexican Vermicelli

Mexican Vermicelli

Photo by gapboy1379

  • Prep Time


  • Total Time


  • Servings



  • Nonstick cooking spray

  • ½

    of a 16-oz. pkg. vermicelli pasta, broken in half

  • 1

    16 ounce jar (1-⅔ cups) mild chunky salsa (choose a brand with little to no added salt)

  • 2

    cups cubed cooked chicken breasts

  • 1

    cup shredded Mexican cheese blend

  • 1

    tablespoon chopped fresh cilantro


1. Heat oven to 350 degree F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions. Drain and rinse pasta under cold water; drain again. Return to same pot. Add salsa, chicken, 3/4 cup of the cheese, and cilantro; toss to combine. Transfer mixture to prepared baking dish. 2. Cover dish with foil. Bake for 20 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered, for 10 minutes more or until heated through.


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