Eva'S Chicken Rotel

• 4 to 5 lb. chicken, cooked
• 2 large green peppers
• 2 large onions
• 1 stick oleo
• 1 (12 oz.) pkg. vermicelli
• 1 can Ro-Tel tomatoes (use 1/2 of juice)
• 1 can small LeSueur English peas
• 1 large can mushrooms
• 2 tsp. Worcestershire
• 2 lb. Velveeta cheese

1. Cook chicken in enough water to have 1 1/2 quarts broth.
2. Chop and saute peppers and onions in oleo.
3. Cook vermicelli in chicken broth.
4. Add tomatoes (mash and use 1/2 juice) and Worcestershire. Cook until thickened; add peas.
5. Chop mushrooms (drained), onions and peppers.
6. Add shredded cheese and stir until melted.
7. Salt and pepper to taste.
8. Add chopped chicken last.
9. Put in casserole. May freeze now and cook later or
10. bake for 30 minutes or until it bubbles.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556007 (may not work)