Saturday, January 25, 2014

Favorite Family Recipes ~ 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!

Chicken Spaghetti Olé

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.

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé

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

Chicken Spaghetti Olé


Chicken Spaghetti Olé 


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


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 reading!


© 2014 Copyright by Jana Last, All Rights Reserved


  1. That does sound very easy and very tasty. Will give it a try. Thanks for sharing.

  2. My Mom never baked spaghetti, but I've come to love making it that way. Plus, it is so easy to prepare and freeze for easy meals later. - Margy

    1. Great idea about freezing for easy meals later Margy! Thanks for stopping by!




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