Chicken Rotel

• 2 fryer chickens, cooked and deboned
• 2 large green peppers
• 2 large onions
• 1 1/2 sticks margarine
• 1 (7 oz.) pkg. vermicelli
• 1 can Ro-Tel tomatoes
• 2 Tbsp. Worcestershire sauce
• 1 lb. Velveeta cheese
• 1 can English peas
• 1 lb. large mushrooms

1. Season and cook chicken in enough water for 1 1/2 quarts broth.
2. Chop and saute onions and peppers in margarine.
3. Cook vermicelli in broth after removing chicken.
4. Add onions, peppers and Ro-Tel tomatoes.
5. Add Worcestershire sauce.
6. Cook until thick. Add peas and mushrooms and shredded cheese.
7. Stir until melted. Add chicken.
8. Put in casserole dish and top with bread crumbs. Bake until slightly browned at 350u0b0.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358581 (may not work)