Reviewed: Apr. 4, 2008

Excellent! My teenagers weren't excited about eating it because it didn't look very appealing, but they loved it! I pretty much followed the recipe as stated with one change. It seemed like it would need more seasoning so for extra flavor and to make it easier, I used 2 boxes of Rice A Roni chicken flavor instead of the vermicelli pasta. The Rice A Roni has the pasta and rice and the added flavor made this meal delicious.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Feb. 12, 2008

Kind of strange, but edible.

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 11, 2008

I have to put a 5 star review on anything every member of my household really likes. My husband, 11 yr. old boy, 10 year old girl, and 3 yr. old girl all loved this recipe. I used romano cheese, and added half a can of cream of chicken soup and some chicken broth when mixing it all together. It was creamy and they clamored for "more"!

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edanne

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Reviewed: Dec. 14, 2007

In the south, this is called Chicken Rotel. This freezes well, so I often divide it into two smaller casserole dishes and give one to a friend or neighbor in need of some home cooking. I sub peas for the pepper.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

LOVE THIS! Use small amount of cheese though... not 1lb!

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MoJo

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Reviewed: Sep. 9, 2007

I love trying new dishes and I was not disappointed with this one. My husband, who does not share my joy for trying new foods, even went back for thirds!

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Kirsten

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 2, 2007

Always looking for a crock pot recipe, this one sounded good. I assembled all the ingredients before I left for work this morning. It smelled so good when I came home this afternoon, but after we tasted it, I threw it away and we ordered Chinese. The problem was that the spaghetti noodles became way too mushy and there was just no going around them. Maybe it would have been better if I'd not made it the original way, but the poster did say it was good for a crock pot. I will not make this again, sorry.

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southernhopsing

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Reviewed: May 14, 2007

This is great for a group dinner or even a family dinner. I had it at my aunts house and I am going to attempt making it soon.

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Krista

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Reviewed: May 9, 2007

Awesome! Precooked chicken breast in crock pot and cut back on the Rotel a tad. Everyone loved this dish.

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MOLLYG2

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 21, 2006

This was great. I made all of mine in the slow cooker and added real mushrooms, can of cream of chicken, chicken broth and mexican velvetta. I added the noodles about halfway through cooking. I cooked mune for 6 hours on low.

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tiff

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Reviewed: Nov. 20, 2006

Very, very good

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Gail

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Reviewed: Oct. 10, 2006

I loved this recipe. At first it was time consuming considering all the prep work with cooking the chicken and cutting all the vegetables. But once past that, it assembled quickly and required a short baking time. My fiance enjoyed it very much. He is a big eater and it satisfied him. And we definitely have enough for 2 more nights. I did not find it dry at all.And didn't need any chicken broth added. I didn't drain the diced tomatoes so maybe that helped and I did cover with foil for the baking time. I found it very moist and an excellent flavor. Well done.

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BJ

Living In: Bowie, Maryland, USA

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Reviewed: Oct. 3, 2006

This was great. I added 1 cup white wine and 1 can chicken broth, and used a rotisserie chicken to save time. I used red pepper instead of green and reduced fat Velveeta. Vermacelli dries out easily, but is easily fixed by adding broth. When microwaving the next day, just add a little milk, and it won't be dry at all.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Sep. 19, 2006

I made this last night and it was really good. I used chicken breasts instead of a whole chicken and left out the celery. My husband and I liked it but it's something you can't eat all that often due to the fat content.

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SDONOVAN1

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Reviewed: Sep. 15, 2006

This was soo good!! I left out the mushrooms because I don't like them. Will make this again!

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ORAKI

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2006

It would have been surprising had this recipe NOT tasted good.... it only has A POUND of Velveeta in it! lol! This was a really good recipe...here are my slight changes (cheats): Used a rotisserie chicken. Used canned broth. I followed others' suggestions and was sure to use ONLY 12 oz pasta, which was just right (whole box of 16oz would have been too much). I also added additional chicken broth which kept this dish oh-so-gooey and moist. How much extra chicken broth? Just enough to make the mixture the consistency of pancake batter. Oh and we like spicy, so I used the MEXICAN velveeta instead of the regular. Delicious! Thanks for a great recipe Stephanie!

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Laura

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Clermont, Florida, USA

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Reviewed: Jul. 5, 2006

My three boys and husband all loved this recipe. I did make a few changes though. They don't like celery or green pepper so I left out the celery and I used red bell pepper instead of green. I didn't use any butter and used fresh mushrooms instead of canned. I also used grated cheese instead of cubed processed cheese. With these changes everyone had thirds, and if I can get ALL my boys to agree on something you know it is a winner!!

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Amanda

Cooking Level: Expert

Living In: Helena, Montana, USA

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Reviewed: Jun. 12, 2006

This was awesome!!! Everyone enjoyed it and went back for seconds. As another reviewer stated, I had enough for 5 adults and a toddler, and left overs for all of us to eat again. It is a little time consuming, but well worth the effort. I followed the recipe exactly, and found that if you periodically add chicken broth while it's cooking it prevents dryness. I also needed a cook time of about 40 minutes.

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: May 27, 2006

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.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2006

Excellent Recipe! The whole family loved it. I added 8 ounces of sliced mushrooms and omitted the green peppers. Sliced zucchini works in this recipe as well. You might want to use two pans when baking it. I used a 9 x 13 and an 8 x 8. There was enough left over for another meal even with five of us. Some reviewers thought that it was too spicy, but we thought that it was perfect. If you want to cool it down, replace one of the cans of tomatoes with chilies with plain diced tomatoes. Will definetly make this one again. Thanks for sharing this recipe!

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Glass-Half-Full

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