Chicken Spaghetti Olé

This recipe has become a new family favorite. It's called Chicken Spaghetti Olé. Actually, maybe I should call it Chicken Vermicelli Olé because I use vermicelli instead of spaghetti when I make this dish. I've also changed a couple other ingredients from the original recipe too. It's pretty simple to make and delicious. I hope you enjoy it!



As I mentioned, I've changed a couple of the ingredients in this recipe. Instead of using a 10-oz. can of diced tomatoes with green chiles called for in the original recipe, I use a 14.5 oz can of diced tomatoes and a 7 oz. can of diced green chiles.



I also don't include the celery called for in the original recipe. Instead I just sauté chopped onion and bell peppers.



This is what the dish looks like after adding all of the ingredients except for the vermicelli and chicken.



At this point, add the vermicelli and chicken into the sauce.



Here we are. All of the ingredients have been combined.



Spoon the combined ingredients into a greased baking dish and put it into a preheated 350° oven.



Here it is! Out of the oven and ready to enjoy!




RECIPE

Chicken Spaghetti Olé

Ingredients

6 ounces uncooked vermicelli
1 tablespoon butter
1 small green bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (14.5 ounces) diced tomatoes
1 can (7 ounces) diced green chiles
1 can (8 ounces) tomato sauce
1 package (8 ounces) process cheese spread loaf, cut into cubes (Velveeta)
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked chicken
Sliced jalapeno chilies, if desired

Directions

1. Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches. Cook and drain vermicelli as directed on package.

2. Melt butter in 12-inch skillet over medium heat. Cook bell pepper and onion in butter, stirring occasionally, until tender. Stir in tomatoes, diced green chiles, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.

3. Stir in chicken and vermicelli. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles. 6 servings.

Adapted from Betty Crocker's Chicken Spaghetti Olé originally found in Betty Crocker’s Favorite Casseroles Booklet September 1999 .

This recipe is also online. To see the original recipe for Betty Crocker's Chicken Spaghetti Olé, click HERE.

Thanks for stopping by!


© 2014 Copyright by Jana Last, All Rights Reserved

Such Exciting Times!

It's an exciting time for our family right now. Our second-oldest son is getting married this coming Saturday. He and his fiancé are so happy and we are so happy for them. His fiancé is beautiful inside and out. We love her and we're so happy she will be part of our family.



We've been in wedding preparation mode for some time now and things are coming together nicely.



Congratulations to our son and his lovely fiancé!

Thanks for stopping by!


© 2014 Copyright by Jana Last, All Rights Reserved

The One-Year Mark

We recently received this picture in an email from our youngest son, who's serving a full-time 2-year mission in Arizona for The Church of Jesus Christ of Latter-day Saints. He's the one on the right. Notice the short-sleeve shirts? Ya. It's hot over there in Arizona right now.

Our son just passed his one-year mark on July 17, 2014. That's what the picture is about that he and the other elder are holding. The other elder received that cute picture from his parents. It turned out that July 17, 2014 was his one-year mark as well. In case you can't read the writing on the picture, here's what it says: Happy "Hump" Day! July 17, 2014.

So our son has reached the half-way point of his mission. In one of his emails he said that the first year of his mission has gone by so fast. And in his latest email he wrote, "If this year goes by as fast as the last one did, my mission will be much too short." That's so awesome. It makes me happy to read those words because they show how devoted he is to serving the Lord and the people in Arizona.

Thanks for stopping by!


© 2014 Copyright by Jana Last, All Rights Reserved