Chicken Rotel Casserole

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

1. Boil chicken and save at least 1 1/2 quarts of broth.
2. If not enough broth, use 1 can of chicken broth with water to make 1 1/2 quarts.
3. Saute onions and bell peppers.
4. Cook vermicelli in saved broth; don't drain.
5. Add Ro-Tel tomatoes, mashed.
6. Add Worcestershire sauce.
7. Cook 5 more minutes.
8. Add drained peas, mushrooms, onions and peppers.
9. Add cheese, cut in chunks; stir until cheese is melted.
10. Add deboned chicken, cut in cubes; stir thoroughly.
11. Put in large casserole dish and bake for 45 minutes at 350u0b0.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=966300 (may not work)