Cheesy Tomato Chicken or Turkey Spaghetti Casserole

Cooked chicken or turkey may be used for this recipe.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 (16 ounce) package  vermicelli, uncooked
• 3  cups  cooked cubed chicken or 3  cups turkey
• 4  tablespoons butter
• 1 (8 ounce) package  fresh  sliced mushrooms
• 1  large onion, chopped
• 1  large green bell pepper, seeded and chopped
• 1  stalk celery, diced
• 1  tablespoon  fresh minced garlic (or to taste)
• 1⁄4 teaspoon cayenne pepper (optional or to taste)
• 1 (16 ounce) package Velveeta cheese, cubed
• 1 (10 ounce) can  diced tomatoes and green chilies
• 1  cup canned corn kernel (can use a little more)
• 1  teaspoon seasoning salt (or use 1/2 teaspoon white salt)
•  fresh ground black pepper (to taste)

• TOPPING

• 1⁄2 cup  dry breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 3  tablespoons  melted butter

Directions

1. Grease a 13 x 9-inch casserole dish.
2. Cook the pasta in a large pot of boiling water until al dente; drain but do not rinse.
3. Place the cooked pasta in a bowl then toss with 1-2 tablespoons oil to prevent sticking; set aside.
4. Melt the butter in a large Dutch oven over medium heat; add in mushrooms with onion, bell pepper and celery; saute stirring for about 7 minutes or until veggies are tender, adding in the garlic and cayenne pepper (if using) the last few minutes of cooking.
5. Add in chicken, Velveeta cheese, diced tomatoes and corn; reduce heat to low and stir until the cheese has melted and ingredients are well combined.
6. Season with salt and black pepper.
7. Add in the cooked pasta and toss to combine well.
8. Transfer and spread into prepared casserole dish.
9. In a small bowl combined the dry breadcrumbs with Parmesan cheese, then sprinkle over the top of the casserole.
10. Drizzle melted butter on top.
11. Bake uncovered at 350 degree F for about 20-22 minutes or until bubbly.