Chicken and Pasta Casserole

• 2 quarts water
• 1 teaspoon chicken bouillon granule
• 1 (7 ounce) package vermicelli, uncooked
• 12 cup chopped onion
• 2 teaspoons vegetable oil
• 3 cups chopped cooked chicken
• 1 (10 ounce) candiced tomatoes and green chilies, undrained
• 1 (8 ounce) can English peas, drained
• 1 (4 ounce) jar sliced mushrooms, drained
• 2 cups shredded Velveeta cheese
• 14 cup fine dry breadcrumb
• 2 tablespoons butter or 2 tablespoons margarine, melted

1. Bring water and bouillon granules to a boil in a Dutch oven; stir in pasta.
2. Return to a boil; cook 6-8 minutes or until tender; drain.
3. Saute onion in hot oil in Dutch oven until tender.
4. Stir in pasta, chicken, and next 4 ingredients.
5. Spoon mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
6. Stir together breadcrumbs andbutter; sprinkle over casserole.
7. Bake at 350 degrees for 25 minutes or until thoroughly heated.

water, chicken bouillon granule, vermicelli, onion, vegetable oil, chicken, tomatoes, english peas, mushrooms, velveeta cheese, breadcrumb, butter

Taken from www.food.com/recipe/chicken-and-pasta-casserole-25541 (may not work)