Rotel Chicken

• 5 lb. chicken
• 2 large onions
• 2 bell peppers
• 1 1/2 sticks oleo
• 1 can Ro-Tel Tomatoes
• 1 large can english peas
• 1 small can chopped mushrooms
• 12 oz. Vermicelli Pasta
• 2 lb. Velveeta Cheese

1. Cut up chicken and cook in water with desired seasonings until tender.
2. After chicken is done, debone and set aside.
3. Save 1 1/2 quarts of broth.
4. Chop onions.
5. Add bell peppers and saute in 1 1/2 sticks oleo until tender.
6. Add Ro-Tel, english peas (drained) and mushrooms (drained).
7. Cook pasta in 1 1/2 quarts of broth until tender.
8. Add cheese and chopped chicken to all other ingredients.
9. Place in casserole dish and cook in 350 degree oven until bubbly hot.
10. This can also be placed in a crockpot and cooked on low for a couple of hours.
11. Be sure to watch it, and stir frequently so that it doesn't stick to the crockpot.

chicken, onions, bell peppers, oleo, rotel tomatoes, english peas, mushrooms, vermicelli pasta, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39066 (may not work)