Chicken Ro Tel Recipe

• 3 pound chicken, boil, bone and cut up (reserve 1 1/2 quarts. broth)
• 1 onion, minced
• 1 bell pepper, minced
• 1 stick butter
• 8 ounce. vermicelli, cooked in 1 1/2 quart. reserved chicken broth, don't drain
• 3 c. frzn English peas, uncooked, but thawed
• 1 c. mushrooms, either fresh and sauteed or possibly canned
• 1 pound cheese, grated
• 1 can Ro-tel tomatoes

1. Saute/fry onion, pepper, mushrooms.
2. Add in English peas, tomatoes, chicken.
3. Season with salt and pepper to taste (may not need any).
4. Alternate layers of spaghetti, chicken mix, cheese in 13x9 casserole dish.
5. Bake at 350 degrees for 30 min till bubbly.

chicken, onion, bell pepper, butter, vermicelli, english peas, mushrooms, cheese, rotel tomatoes

Taken from cookeatshare.com/recipes/chicken-ro-tel-41454 (may not work)