The aim of the study was to assess the suitability of vacuum packaging in the storage of chicken snacks developed with the incorporation of meat. In this study chicken snacks were prepared by utilizing spent hen meat, sodium caseinate and rice flour, spice mix, condiments, common salt, phosphate and baking powder. The control was prepared in a similar manner except that spent hen meat was substituted by equal quantity of rice flour. Chicken snack and control were packaged under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25x20 cm), stored at 30±2°C. The changes in physico-chemical characteristics, sensory attributes and microbiological profile of vacuum packaged chicken snacks as well as control were analyzed during the storage at room temperature (30±2°C) for 30 days with the regular intervals of six days. Both chicken snacks and control indicated non-significant effect of treatment on days of storage with respect to the contents of fat, protein, ash, pH, Total Plate Count (TPC), Yeast and Mould Counts (YMC). However, shear force value in treated products were significantly (p<0.05) different on day 0 and 6 from rest of the storage days. The Thiobarbituric Acid Value (TBA )values for control on day 0, 6, 12 were found significantly different from rest of the storage days. Sensory attributes for both control and treated products were found little effected with the days of storage in whole of the storage period. Overall comparison of physico-chemical, microbiological and sensory profiles of control and treated products found highly significantly (p<0.01) different except some values of moisture, shear force and pH. The study revealed that both products can be stored under vacuum in very good condition up to 30 days at room temperature.