Chicken Rotel

• 3 1/2 lb. chicken breasts
• 2 large green peppers
• 2 large onions
• 1 1/2 sticks oleo
• 1 (7 oz.) pkg. vermicelli
• 1 Tbsp. Worcestershire sauce
• 1 can Ro-Tel
• 1 lb. Velveeta cheese
• 1 large can button mushrooms
• 1 can water chestnuts
• 1/2 tsp. dry mustard

1. Cook chicken in seasoned water (enough for 1 1/2 quarts broth).
2. Cool in broth, debone and cut in large pieces.
3. Strain and save broth.
4. Chop peppers and onions.
5. Saute in oleo; add mushrooms, then Ro-Tel, cheese, Worcestershire, dry mustard, salt and pepper to taste.
6. Cook vermicelli in chicken stock, strain and carefully combine all ingredients.
7. Add water chestnuts.
8. Fills 2 large casseroles.
9. Serves 12 to 14.
10. Freezes well.
11. Cook when thawed at 350u0b0 for 30 to 45 minutes or until bubbly.

chicken breasts, green peppers, onions, oleo, vermicelli, worcestershire sauce, rotel, velveeta cheese, button mushrooms, water chestnuts, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288706 (may not work)