Chicken Rotel

• 1 large onion, chopped
• 1 large green pepper, chopped
• 1/2 c. margarine
• 16 oz. vermicelli
• 3 to 4 c. chicken broth
• 1 lb. Velveeta cheese, cubed
• 3 c. cooked chicken
• 2 (10 oz.) Ro-Tel tomatoes, diced
• 4 1/2 oz. sliced mushrooms
• 15 1/2 oz. LeSueur peas

1. Saute onions and peppers in margarine.
2. Cook vermicelli in broth.
3. Add cheese; stir until melted.
4. Stir in onions and peppers; combine thoroughly.
5. Add chicken, tomatoes, mushrooms, Worcestershire, salt and pepper.
6. Mix well.
7. Fold in peas.
8. If mixture appears dry, add liquids from peas and mushrooms or additional chicken broth.
9. Turn into a large, greased casserole dish.
10. Bake 1 hour or until hot and bubbly at 350u0b0.

onion, green pepper, margarine, vermicelli, chicken broth, velveeta cheese, chicken, rotel tomatoes, mushrooms, lesueur peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043931 (may not work)