"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Rotel, by Peggy Trotter, is from Stacey's Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Large Fryer 1 Stick Butter 1 Large Onion - Chopped 1 Large Bell Pepper - Chopped 20 oz Velveeta Cheese 1 Large can Mushrooms - stems & pieces 1 Can Rotel Tomatoes - chopped 16 oz. Thin spaghetti or vermicelli
Boil chicken until done. Remove meat from the bone and let cool. Cook the pasta in the chicken broth. Cut cheese into cubes and place in a two quart casserole to melt. Saute chopped onion and peper in skillet with the one stick of butter until glazed. Add this along with mushrooms to spaghetti and cheese - mix. Add cut- up chicken and tomatoes. Taste for salt and pepper. Bake uncovered at 350 for 40 minutes or until bubbles form.
Mom makes this recipe and turns into two casseroles - one to cook and one to freeze for a rainy day!
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