Rotel Chicken

• 3 c. or more cooked cubed chicken
• 2 large onions, chopped
• 2 medium green peppers, chopped
• 1 (7 oz.) pkg. vermicelli
• 2 Tbsp. Worcestershire sauce
• 1 can Ro-Tel tomatoes, drained
• 2 Tbsp. sugar
• 1/2 lb. Velveeta cheese
• 1 c. sliced mushrooms, drained
• 1 can English peas, drained
• 1 can regular tomatoes

1. Boil chicken in seasoned water until tender; cool and cube. Remove broth.
2. Add enough water to make 1 1/2 pints liquid.
3. Saute onions and peppers in oil or oleo.
4. Cook vermicelli in broth; drain.
5. Add cheese; stir until cheese melts.
6. Add the regular tomatoes, the Ro-Tel tomatoes, Worcestershire sauce and sugar. Drain peas and mushrooms.
7. Combine all ingredients.
8. Bake in large casserole dish at 350u0b0 for 30 to 45 minutes.

chicken, onions, green peppers, vermicelli, worcestershire sauce, rotel tomatoes, sugar, velveeta cheese, mushrooms, english peas, regular tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=848868 (may not work)