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CHICKEN ROTEL 4 to 6 chicken breasts 2 large bell peppers 1 can tiny English peas, drained 1 can mushrooms, drained (optional) 1/2 stick margarine 2 large onions 12 oz. pkg. vermicelli 2 Tbsp. Worcestershire sauce 2 lb. Velveeta cheese 1 can Ro-Tel tomatoes garlic powder to taste Boil chicken with salt, pepper and garlic powder. Chop onions and bell peppers and saute in margarine. Cook vermicelli in chicken broth after removing chicken. Debone chicken and tear into small pieces. Add remaining ingredients. Add chicken to mixture. Bake in a greased casserole dish at 350 degrees until bubbly. This dish freezes well. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |