Mrs. G.'S Chicken Rotel

• 1 hen or enough chicken to make 3 c. meat
• 2 large green peppers, chopped
• 1 stick oleo
• 1 (14 oz.) pkg. vermicelli
• 1 large onion, chopped
• 1 can Ro-Tel tomatoes
• 1/2 lb. Velveeta cheese
• 1 can petite English peas
• 1 can button mushrooms
• 2 Tbsp. Worcestershire

1. Season and cook chicken so you will have 1 1/2 quarts broth. Strain broth and cook vermicelli in it.
2. Add cheese and melt.
3. Add tomatoes, Worcestershire, drained peas and mushrooms.
4. Salt and pepper to taste.
5. Add deboned chicken, cut up in bite-sized pieces, and put into casserole.
6. Bake in moderate oven (300u0b0) for 20 minutes.
7. Serves 10 to 12.
8. (Makes 2 large casseroles.)
9. May be frozen and cooked later.

hen, green peppers, oleo, vermicelli, onion, rotel tomatoes, velveeta cheese, peas, button mushrooms, worcestershire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232844 (may not work)