CHICKEN ROTEL 
1 (3 lb.) chicken, cooked & chopped
1 stick butter
1 onion, chopped
1 pepper
2 stalks celery, chopped
1 sm. can mushrooms, drained
1 can Rotel
1 lb. box Velveeta cheese
1 can mushroom soup
1/2 can peas
1 (8 oz.) pkg. vermicelli

Saute onions, celery, pepper and mushrooms in butter. Cook vermicelli in chicken broth. Melt Rotel tomatoes with cheese and soup. Add to sauteed vegetables, stir until melted. Add chicken, spaghetti and peas; mix well. Put in casserole and bake until bubbly in 350 degree oven for 30 minutes.

recipe reviews
Chicken Rotel
   #49229
 Phil K. (Hawaii) says:
This was the first real cooking I've ever done and it came out perfect! So that's saying something. It was totally delicious! It serves about 8 people. My amendments were use of olive oil for sauteing and black pepper instead of a bell pepper (which my wife hates). I also used Ro*Tel Tomatoes & Green Chilies which added the perfect touch of zest. I think next time I'll add more peas (I used half a small can of sweet peas) or maybe use string beans instead...or both?

 

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