Chicken rotel casserole

Chicken rotel casserole

Ingredients/Components

• pkg - 1 oz
• Worcestershire sauce - 2 Tbsp
• can Ro-Tel tomatoes - 1 item
• stick oleo - 1 item
• large chopped onions - 2 item
• box Velveeta cheese - 1 lb
• can tiny green peas - 1 item
• large can mushrooms - 1 item
• large chickens - 2 item
• large chopped green peppers - 2 item

How to make chicken rotel casserole:

Boil chicken and save at least 1 1/2 quarts of broth. If not enough broth, use 1 can of chicken broth with water to make 1 1/2 quarts. Saute onions and bell peppers. Cook vermicelli in saved broth; don't drain. Add Ro-Tel tomatoes, mashed. Add Worcestershire sauce. Cook 5 more minutes. Add drained peas, mushrooms, onions and peppers. Add cheese, cut in chunks; stir until cheese is melted. Add deboned chicken, cut in cubes; stir thoroughly. Put in large casserole dish and bake for 45 minutes at 350°.

If you freeze for later use, let thaw before baking.

Recipe categories: Low cholesterol, Low calorie, Main dish.