Chicken rotel

Yield: 6 Servings

Measure Ingredient
1 medium Hen
2 larges Bell peppers; chopped
2 larges Onions; chopped
1½ \N 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

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.



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, .

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