Chicken rotel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Hen |
| 2 | larges | Bell peppers; chopped |
| 2 | larges | Onions; chopped |
| 1½ | Stick butter | |
| 1 | pack | (7-oz) vermicelli |
| 1 | can | (10-oz) rotel tomatoes |
| 2 | tablespoons | Worcestershire |
| 2 | pounds | Velveeta cheese |
| 1 | can | (17-oz) tiny English peas |
Directions
Season and cook hen in enough water to have at least 1-½ quarts broth.
Saute pepper and onion in butter. Cook vermicelle in 1-½ quarts broth and leave it in the broth. Add tomatoes and ½ the juice; add Worcestershire and cook until thick. Cut up cheese, add to vermicelli mixture and stir until melted. Add drained peas and the onion mixture. Remove chicken from bone, cut into pieces and add to vermicelli mixture. Salt and pepper well.
Place in 2 or 3-quart casserole. Bake at 350 about 30-40 minutes.
MRS CARL WAYNE HILL (BOBBIE)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .