"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Rotel Recipe

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This recipe for Chicken Rotel, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keisha McWilliams Albritton
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large chickens (boil and debone)
2 bell peppers
2 onions
1 stick butter
1 12 oz pkg vermicilli
1 can rotel tomatoes
2 TBS worchistershire sauce
1 lb velveta cheese, chopped
1 can mushroom soup
1 can English peas

Directions:
Directions:
Boil chicken and save 2 quarts broth. Cook vermicilli in broth. Don't drain. Saute onions and peppers in butter until clear. Add tomatoes and worshistershire sauce. Drain peas. Mix everything together. Add cheese and stir until melted. Add chopped chicken. Pour into buttered casserole dishes. Bake 35 mins at 350. Makes 2 large casseroles and freezes well.

 

 

 

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