Chicken Rotel

Directions

1. 1
   Cook chicken in seasoned water (enough for 1 1/2 quarts broth).
2. 2
   Cool in broth, debone and cut in large pieces.
3. 3
   Strain and save broth.
4. 4
   Chop peppers and onions.
5. 5
   Saute in oleo; add mushrooms, then Ro-Tel, cheese, Worcestershire, dry mustard, salt and pepper to taste.
6. 6
   Cook vermicelli in chicken stock, strain and carefully combine all ingredients.
7. 7
   Add water chestnuts.
8. 8
   Fills 2 large casseroles.
9. 9
   Serves 12 to 14.
10. 10
    Freezes well.
11. 11
    Cook when thawed at 350° for 30 to 45 minutes or until bubbly.