"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chicken Rotel Recipe

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

Contributor:  
Contributor:  
Susie Lanier
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 5 Lb. Hen
2 Large Green Peppers, Chopped
2 Large Onions, Chopped
1 1/2 Sticks Margarine
1 7-Oz. Pkg. Vermicelli
1 10-Oz. Can Rotel Tomatoes
2 Tbsp. Worcestershire Sauce
1 17-Oz. Can Tiny English Peas, Drained
1 8-Oz. Can Mushrooms, Drained
2 Lbs. Velveeta Cheese, Cut Up
Salt and Pepper to Taste

Directions:
Directions:
Season and bake hen in enough water so that you will have 1/2-1 quart of broth in which to cook the vermicelli. Cook hen until done. Chop and saute green peppers and onions in margarine. Cook vermicelli in chicken broth. When almost done, add Rotel© tomatoes (chopped) but only 1/2 the juice. Add Worcestershire© sauce, sautéed onions, and peppers. Cook 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 1/2 quart) casserole dishes at 325º until bubbly.

Personal Notes:
Personal Notes:
This can be frozen.

 

 

 

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