READY IN 2 hr

Chicken Chile Spaghetti

Read Reviews (87)

"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." — Stephanie

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). (For slow cooker instructions, see Cook's Note.)
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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs

Footnotes

Cook's Notes:
If desired, add a small amount of mozzarella cheese to the top of the casserole before baking, and bake until the cheese is melted and lightly browned.
To make this recipe in the slow cooker, omit the butter and add 1 cup canned chicken broth. Cook on Low about 3 hours; stir in cooked pasta before serving.

Reviews More Reviews

Most Helpful Positive Review

May 28, 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.

—PODGER1

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Most Helpful Critical Review

May 03, 2011

Too rich. My family wouldn't eat it.

—Natalie

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115 Ratings

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Jul 05, 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!!

—Amanda

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Oct 07, 2003

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!

—KIMBERLY1H

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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!

—Laura

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Feb 09, 2011

This is ABSOLUTELY WONDERFUL! I made this last night and my boyfriend and I loved it! I ate 2 plates and I've only had 2 plates in one sitting one other time in the past 6 months of new recipes. The only thing I changed was I boiled 2 bone-in chicken breasts instead of a whole chicken (it was on sale so it was the cheapest way to go). 2 things, next time I'm inviting ppl over b/c it makes a ton! Also, if you have small children you may want to use regular diced tomatoes instead of Rotel. My b/f and I love hot stuff so we enjoyed it, but little kids may find it a little too hot. Thanks for the awesome recipe :)

—scrunner

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Jul 23, 2003

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!!!

—BLAINESMOM

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May 19, 2007

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.

—tiff

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Nutrition

Calories
558 kcal
28%

Carbohydrates
33.9 g
11%

Cholesterol
123 mg
41%

Fat
34.2 g
53%

Fiber
2.8 g
11%

Protein
30 g
60%

Sodium
1061 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Chile Spaghetti

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 558
Calories from Fat: 308

% Daily Value *
Total Fat 34.2g 53 %
Saturated Fat 17.9g 90 %
Cholesterol 123mg 41 %
Sodium 1061mg 42 %
Potassium 473mg 13 %
Total Carbohydrates 33.9g 11 %
Dietary Fiber 2.8g 11 %
Protein 30g 60 %
** Sugars 6.2g
Vitamin A 24 %
Vitamin C 23 %
Calcium 38 %
Iron 25 %
** Thiamin 9 %
Niacin 90 %
Vitamin B6 22 %
Magnesium 20 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.