Rotel Chicken

11 ingredients
8 steps

Ingredients

  • 3 c. or more cooked cubed chicken
  • 2 large onions, chopped
  • 2 medium green peppers, chopped
  • 1 (7 oz.) pkg. vermicelli
  • 2 Tbsp. Worcestershire sauce
  • 1 can Ro-Tel tomatoes, drained
  • 2 Tbsp. sugar
  • 1/2 lb. Velveeta cheese
  • 1 c. sliced mushrooms, drained
  • 1 can English peas, drained
  • 1 can regular tomatoes

Directions

  1. 1
    Boil chicken in seasoned water until tender; cool and cube. Remove broth.
  2. 2
    Add enough water to make 1 1/2 pints liquid.
  3. 3
    Saute onions and peppers in oil or oleo.
  4. 4
    Cook vermicelli in broth; drain.
  5. 5
    Add cheese; stir until cheese melts.
  6. 6
    Add the regular tomatoes, the Ro-Tel tomatoes, Worcestershire sauce and sugar. Drain peas and mushrooms.
  7. 7
    Combine all ingredients.
  8. 8
    Bake in large casserole dish at 350° for 30 to 45 minutes.

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