Chicken Rotel

• 1 chicken, cut up
• 3/4 cup margarine
• 2 onions, chopped
• 2 green peppers, chopped
• 1 cup celery, chopped
• 12 ounces vermicelli, cooked and drained
• 1 can Rotel Tomatoes
• 1 can English pea
• 1 jar sliced mushrooms
• 1 jar white pearl onion, drained
• 2 tablespoons Worcestershire sauce
• 16 ounces Velveeta cheese, cubed
• 1 cup Ritz cracker, crushed

1. Boil and debone the chicken.
2. Set aside.
3. Preheat oven to 350 degrees.
4. Melt margarine in a large skillet.
5. Add the onions, peppers, and celery.
6. Saute until onions are translucent.
7. Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
8. When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
9. Mix well.
10. Pour in a lightly greased 9x13" casserole.
11. Top with crackers.
12. Bake at 350 degrees for 30 minutes or until casserole is bubbly.

chicken, margarine, onions, green peppers, celery, vermicelli, tomatoes, english pea, mushrooms, white pearl onion, worcestershire sauce, velveeta cheese, cracker

Taken from www.food.com/recipe/chicken-rotel-45136 (may not work)