4 whole chicken breasts
3/4 c. chopped onion
1 c. celery, chopped
8 oz. can tomato sauce
1 tbsp. salt
1/2 tsp. Tabasco sauce
1 can mushroom soup
1 lb. Velveeta cheese, cubed
12 oz. vermicelli
1/2 green pepper, chopped
16 oz. can tomatoes
1 c. water (liquid from tomatoes + to make c.)
1/2 tsp. red pepper
1 jar pimento, chopped
4 oz. can mushrooms
4 sticks butter

Saute onion, green pepper, celery, fresh or canned mushrooms in 2 sticks butter. Reserve. In double boiler, melt 2 sticks butter with the Velveeta cheese. Stir frequently, cooking slowly until cheese melts; add tomatoes (squeezed to pieces or chopped in processor), sauce, water, soup, pimento and seasonings. Combine thoroughly before adding sauteed vegetables. Cut chicken into bite size chunks. Add to cheese mixture along with vegetables. Cook vermicelli in water-chicken stock combination until just barely done. Drain and mix in with vegetables- cheese mixture.

Bake in a deep casserole at 350 degrees for about 40 minutes.

This is best when baked the next day (but normally the temptation is too great not to have that very night!!!)

This freezes beautifully!