Chicken Rotel

Name: Chicken Rotel
Ingredients: 2 fryer chickens, cooked and deboned; 2 large green peppers; 2 large onions; 1 1/2 sticks margarine; 1 (7 oz.) pkg. vermicelli; 1 can Ro-Tel tomatoes; 2 Tbsp. Worcestershire sauce; 1 lb. Velveeta cheese; 1 can English peas; 1 lb. large mushrooms

10 ingredients

8 steps

Ingredients

2 fryer chickens, cooked and deboned
2 large green peppers
2 large onions
1 1/2 sticks margarine
1 (7 oz.) pkg. vermicelli
1 can Ro-Tel tomatoes
2 Tbsp. Worcestershire sauce
1 lb. Velveeta cheese
1 can English peas
1 lb. large mushrooms

Directions

1

Season and cook chicken in enough water for 1 1/2 quarts broth.
2

Chop and saute onions and peppers in margarine.
3

Cook vermicelli in broth after removing chicken.
4

Add onions, peppers and Ro-Tel tomatoes.
5

Add Worcestershire sauce.
6

Cook until thick. Add peas and mushrooms and shredded cheese.
7

Stir until melted. Add chicken.
8

Put in casserole dish and top with bread crumbs. Bake until slightly browned at 350°.