Name: Chicken Rotel Casserole
Yield: 4 servings
Ingredients: 2 large chickens; 2 bell peppers, chopped; 2 large onions, chopped; 1 lb. box Velveeta cheese; 1 large can mushrooms; 1 stick oleo; 1 (7 oz.) pkg. vermicelli spaghetti; 1 can Ro-Tel tomatoes; 2 Tbsp. Worcestershire sauce; 1 c. tiny green peas

1

Boil chicken.

2

Save 1 1/2-quarts broth.

3

Saute onions and bell pepper in oleo. Cook vermicelli in saved chicken broth and do not drain.

4

Add tomatoes, cubed cheese and Worcestershire sauce to vermicelli.

5

Cook 5 minutes longer.

6

Add drained peas, mushrooms and sauteed onions and pepper.

7

Add cut up chicken.

8

Stir thoroughly.

9

Pour in baking dish and cook at 350u00b0 for 45 minutes. Make ahead and freeze.

10

Let thaw before baking.

Chicken Rotel Casserole

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