Chicken Chile Spaghetti

SUBMITTED BY: Stephanie PHOTO BY: Matt

"Top with shredded mozzarella before baking, if desired. Also an easy recipe to make in your crock pot -- use no butter and add 1 cup of canned chicken broth."

PREP TIME	15 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 (2 to 3 pound) whole chicken
12 ounces vermicelli pasta
3/4 cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 onion, chopped
1 green bell pepper, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 pound processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms

READ REVIEWS (40)

DIRECTIONS

Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
Bake in preheated oven 20 minutes, until hot and bubbly.

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REVIEWS

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Reviewed on Oct. 7, 2003 by KIMBERLY1H

My husband and I really enjoyed this recipe and it was a nice change of pace. I used fresh mushroom and added red pepper flakes when I was sauteeing the vegtables for a little extra kick. I also subsituted mozzarella cheese for the processed cheese and the result was less creamy than I think it was intended to be. If you decide to do this, I would reduce the amount of pasta by 1/3. This was a great recipe that we will definately make again!

17 users found this review helpful

Reviewed on Jul. 23, 2003 by BLAINESMOM

This recipe was excellent! It makes a lot of food, but the leftovers are great too. My picky 18 month old ate two helpings. I will make this one again for sure. Thanks for sharing!!!

12 users found this review helpful

Reviewed on May 28, 2006 by PODGER1

I was looking for a crock pot recipe and stumbled across this one. EXCELLENT in the crock pot with the following modifications. I used one pound of pasta. Only cook pasta 1/2 the recommended cooking time on package. It will not be done yet, but will finish softening up in crock pot. Totally omitted butter. Added 2 cans of chicken broth and 1 can of cream of chicken soup to crock pot along with other ingredients. Cooked on low for 6 hours....DELICIOUS. I also used a pre-cooked rotisserie chicken from the grocery store unstead of boiling one. Thanks for sharing this one...not your normal chicken spaghetti...has a great spicy kick and very colorful for a pot luck dinner.

8 users found this review helpful

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