Chicken Chile Spaghetti
Makes 10 servings
to 3 pound) whole chicken
12 ounces rice vermicelli pasta
3/4 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
1 pound GF processed cheese, cubed
2 (4.5 ounce) cans sliced mushrooms
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).
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. Keep the remained broth.
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.