Chicken Spaghetti Olé

(1)
1 reviews.
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 6 servings

Ingredients

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
8
oz prepared cheese product (from 16-oz loaf), 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

Directions

  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. 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. 3 Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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