Chicken Rotel Casserole


2-3 lb. fryer

1 small onion, chopped

1 small bell pepper, chopped

3 TBSP olive oil, divided

7 oz. vermicelli

16 oz. can LaSeur peas, drained

1 lb. fresh mushrooms, sliced

1 lb. Velveeta, cubed

1 can Rotel tomatoes, undrained


Boil chicken and debone. Reserve 1-1/2 qts. broth. Strain. Saut‚ onion and bell pepper in 1 TBSP olive oil. Then saut‚ mushrooms in 2 TBSP olive oil. Cook vermicelli in reserved broth. Mix all ingredients carefully and cook at 350 for 30 minutes.


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