"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Chicken Chile Spaghetti Recipe

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This recipe for Mexican Chicken Chile Spaghetti, by , is from The Lawrence Family Cookbook 2019, 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!

Contributor:  
Contributor:  
Haley LawrenceEvans

Category:
Category:

Ingredients:  
Ingredients:  

1 cooked chicken 2-3lbs
12 ounces pasta
cup butter
4 stalks celery, chopped
1 clove garlic, minced
1 yellow 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


Directions:
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.

Step 2
Preheat oven to 350

Step 3
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.

Step 4
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.

Step 5
Bake in preheated oven 20 minutes, until hot and bubbly.

Personal Notes:
Personal Notes:
Haley added

 

 

 

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