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Chicken Chile Spaghetti Recipe

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This recipe for Chicken Chile Spaghetti is from My Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chicken breast (boneless skinless), 1 can of chicken broth, 12 oz vermicelli pasta, 3/4 cup butter, 4 stalks celery, 1 clove garlic (minced), 1 onion (chopped), 1 green bell pepper (chopped), 2 cans Rotel, 1 lb processed Velveeta cheese (cubed), Optional: 2 cans sliced mushrooms
Directions:
Directions:
Preheat oven to 350º. Boil chicken and set aside. Cook pasta until al dente and set aside. In a large skillet over medium heat, melt butter. Cook celery, onion, bell pepper and garlic until tender. Add mushrooms if desired. Add 1/2 can of chicken broth, Rotel, and Velveeta cheese and melted. Place in a 9x13 baking dish and pour remaining chicken broth on top to moisten. Bake 20 minutes until hot and bubbly. Salt and pepper to taste.

 

 

 

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