Chicken Rotel

1. 1

   Season and cook hen in enough water so that there will be 1 1/2 quarts broth.

2. 2

   Chop and saute onions and peppers in the 1 1/2 sticks butter.

3. 3

   Cook the vermicelli in the 1 1/2 quarts chicken broth.

4. 4

   When vermicelli is tender, add the onion and pepper mixture to the vermicelli.

5. 5

   (Do not drain off extra broth).

6. 6

   Add mashed Ro-Tel tomatoes with half of the tomato juice.

7. 7

   Add Worcestershire sauce and chopped mushrooms.

8. 8

   Cut Velveeta cheese into cubes and add to mixture.

9. 9

   Stir over low heat until cheese is melted.

10. 10

    Add cooked chicken which has been removed from the bones. Pour into casserole dish and bake in 350u00b0 oven until bubbly.

* Per serving · 4 servings · Values may vary.