Recipe by Stephanie
"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."
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1 (2 to 3 pound)
green bell pepper, chopped
2 (10 ounce) cans
diced tomatoes with green chile peppers
processed cheese, cubed
2 (4.5 ounce) cans
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.
Too rich. My family wouldn't eat it.
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!!
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!
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!
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 :)
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chile Spaghetti
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 308
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