Yield: 16 Servings
|2 larges||Green peppers; chopped|
|2 larges||Onions; chopped|
|1 pack||(7-oz) vermicelli|
|1 can||(10-oz) Ro-tel tomatoes|
|2 tablespoons||Worcestershire sauce|
|1 can||(17-oz) tiny English peas; drained|
|1 can||(8-oz) mushrooms; drained|
|2 pounds||Velveeta cheese; cut up|
|Salt to taste|
|Pepper to taste|
Season and bake hen in enough water so that you will have ½ to 1 quart broth in which to cook vermicelli. Cook hen according to size. Chop and saut green pepper and onions in margarine. Cook vermicelli in chicken broth. When almost done, add Ro-Tel tomatoes (mashed) but only ½ the juice. Add Worcestershire sauce, sauted onions and peppers. Cool together until it begins to thicken. Add peas, mushrooms and cheese. When cheese has melted, add chicken that has been cut to desired size. Season to taste with salt and pepper. Cook, uncovered, in 2 (2-½ quart) casserole dishes at 300ø to 350ø until bubbly. Yield: 16 to 20 servings.
MIRAIM F. HASSON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .