Chicken Rotel Casserole Recipe

Name: Chicken Rotel Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chickens; 2 large chopped green peppers; 2 large chopped onions; 1 (1 lb.) box Velveeta cheese; 1 large can mushrooms; 1 stick oleo; 1 (7 oz.) pkg. vermicelli; 1 can Ro-Tel tomatoes; 2 Tbsp. Worcestershire sauce; 1 can tiny green peas

Servings: persons

2 large chickens
2 large chopped green peppers
2 large chopped onions
1 (1 lb.) box Velveeta cheese
1 large can mushrooms
1 stick oleo
1 (7 oz.) pkg. vermicelli
1 can Ro-Tel tomatoes
2 Tbsp. Worcestershire sauce
1 can tiny green peas

1
Boil chicken and save at least 1 1/2 quarts of broth.
2
If not enough broth, use 1 can of chicken broth with water to make 1 1/2 quarts.
3
Saute onions and bell peppers.
4
Cook vermicelli in saved broth; don't drain.
5
Add Ro-Tel tomatoes, mashed.
6
Add Worcestershire sauce.
7
Cook 5 more minutes.
8
Add drained peas, mushrooms, onions and peppers.
9
Add cheese, cut in chunks; stir until cheese is melted.
10
Add deboned chicken, cut in cubes; stir thoroughly.
11
Put in large casserole dish and bake for 45 minutes at 350u00b0.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large chickens, 2 large chopped green peppers, 2 large chopped onions, 1 (1 lb.) box Velveeta cheese, and more.

Yes, Chicken Rotel Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rotel Casserole

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