Chicken Chile Spaghetti Chef John's Recipe
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| Chicken Chile Spaghetti |
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.
Ingredients :
- 1 (2 to 3 pound) whole chicken
- 12 ounces vermicelli pasta
- ¾ cup butter
- 4 stalks celery, chopped
- 1 clove garlic, minced
- 1 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
Instructions :
| Prep : 30M | Cook : 10 M | Ready in : 2H |
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Notes :
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