Chicken Rotel

Name: Chicken Rotel
Ingredients: 1 can Ro-Tel tomatoes and peppers, diced; 1 small box Velveeta or small box mild Mexican Velveeta or Ro-Tel cheese; 1/2 stick margarine; onion and bell pepper, sauteed in butter to suit taste; 1 can English peas; 1 (12 oz.) pkg. vermicelli spaghetti; mushrooms (optional); cooked chicken (4 breasts or mixed dark and white)

8 ingredients

8 steps

Ingredients

1 can Ro-Tel tomatoes and peppers, diced
1 small box Velveeta or small box mild Mexican Velveeta or Ro-Tel cheese
1/2 stick margarine
onion and bell pepper, sauteed in butter to suit taste
1 can English peas
1 (12 oz.) pkg. vermicelli spaghetti
mushrooms (optional)
cooked chicken (4 breasts or mixed dark and white)

Directions

1

Boil and debone the chicken.
2

Reserve broth for boiling spaghetti.
3

Saute onion and bell pepper in 1/2 stick margarine. Mix the cooked noodles, onion and bell pepper and Ro-Tel tomatoes together.
4

Add chicken, peas and mushrooms; mix again.
5

Top with the cheese.
6

Bake at 350° until cheese has melted.
7

(I do not drain the noodles, but dip them from the pan; this leaves them moist.) Some broth may be added before adding the cheese to prevent drying out during baking.
8

This makes a large meal.