Chicken Cheeseghetti

August 2, 2011
Prep time:
14 minutes
slow cooker time:
10 hours
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We always asked for seconds, and thirds, of this cheesy and creamy pasta dish.

We always asked for seconds, and thirds, of this cheesy and creamy pasta dish.
  1. 1

    Combine chicken, green chiles and broth in a slow cooker. Cook, covered, on LOW for 10 hours. Drain, reserving liquid and chicken.

  2. 2

    Pour reserved liquid into a large saucepan. Bring to a boil. Add the pasta. Cook just until tender, about 8 minutes. Cover to keep warm.

  3. 3

    Cut the chicken into bite-size pieces. Cut the Velveeta into cubes. Shred the mozzarella.

  4. 4

    Add the chicken, Velveeta, mozzarella and soup to the pasta and mix well. Cook, stirring continually, just until the cheese melts. Stir in pepper.

  5. 5

    Spoon pasta and chicken mixture onto individual serving plates. Serve immediately with celery sticks, carrot curls and crusty bread, if desired.

Ingredients

(Serves 8)

  • 6 boneless, skinless chicken breast halves
  • 1 (4-ounce) can chopped green chiles
  • 6 cups chicken broth
  • 16 ounces spaghetti
  • 8 ounces Velveeta cheese
  • 8 ounces mozzarella cheese
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/8 teaspoon black pepper

Grandma's Secret Trick

For the maximum flavor, Grandma preferred to cook the chicken for this dish in chicken broth. If she had no broth in her pantry, she would use an equal amount of water plus four bouillon cubes.

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Chicken Cheeseghetti

STEP1OF5

Ingredients

  • 6 boneless, skinless chicken breast halves
  • 1 (4-ounce) can chopped green chiles
  • 6 cups chicken broth
  • 16 ounces spaghetti
  • 8 ounces Velveeta cheese
  • 8 ounces mozzarella cheese
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/8 teaspoon black pepper

Combine chicken, green chiles and broth in a slow cooker. Cook, covered, on LOW for 10 hours. Drain, reserving liquid and chicken.

Pour reserved liquid into a large saucepan. Bring to a boil. Add the pasta. Cook just until tender, about 8 minutes. Cover to keep warm.

Cut the chicken into bite-size pieces. Cut the Velveeta into cubes. Shred the mozzarella.

Add the chicken, Velveeta, mozzarella and soup to the pasta and mix well. Cook, stirring continually, just until the cheese melts. Stir in pepper.

Spoon pasta and chicken mixture onto individual serving plates. Serve immediately with celery sticks, carrot curls and crusty bread, if desired.

next

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