Chicken Spaghetti Ole
By á-1866
Rate this recipe
4/5
(1 Votes)
0 Picture
Ingredients
- 16 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) Rotel diced tomatoes with green chiles, undrained
- 1 can (8 oz) tomato sauce
- 8 oz prepared cheese product (from 16-oz loaf), cut into cubes
- 1/2 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
Details
Preparation
Step 1
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.
Review this recipe