Chicken Rotel Casserole

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

1. Boil chicken.
2. Save 1 1/2-quarts broth.
3. Saute onions and bell pepper in oleo. Cook vermicelli in saved chicken broth and do not drain.
4. Add tomatoes, cubed cheese and Worcestershire sauce to vermicelli.
5. Cook 5 minutes longer.
6. Add drained peas, mushrooms and sauteed onions and pepper.
7. Add cut up chicken.
8. Stir thoroughly.
9. Pour in baking dish and cook at 350u0b0 for 45 minutes. Make ahead and freeze.
10. Let thaw before baking.

chickens, bell peppers, onions, velveeta cheese, mushrooms, oleo, vermicelli spaghetti, rotel tomatoes, worcestershire sauce, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519919 (may not work)