Chicken Rotel

• 1 can Ro-Tel tomatoes and peppers, diced
• 1 small box Velveeta or small box mild Mexican Velveeta or Ro-Tel cheese
• 1/2 stick margarine
• onion and bell pepper, sauteed in butter to suit taste
• 1 can English peas
• 1 (12 oz.) pkg. vermicelli spaghetti
• mushrooms (optional)
• cooked chicken (4 breasts or mixed dark and white)

1. Boil and debone the chicken.
2. Reserve broth for boiling spaghetti.
3. Saute onion and bell pepper in 1/2 stick margarine. Mix the cooked noodles, onion and bell pepper and Ro-Tel tomatoes together.
4. Add chicken, peas and mushrooms; mix again.
5. Top with the cheese.
6. Bake at 350u0b0 until cheese has melted.
7. (I do not drain the noodles, but dip them from the pan; this leaves them moist.) Some broth may be added before adding the cheese to prevent drying out during baking.
8. This makes a large meal.

rotel tomatoes, ro, margarine, onion, peas, vermicelli spaghetti, mushrooms, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419194 (may not work)