Prep 15 mins
Cook 30 mins
Nice twist to chicken tetrazzini.
- 8 chicken breasts, boiled, chopped, reserve 6 cups broth
- 12 ounces vermicelli, cook in broth
- 1 large green pepper, chopped
- 1 large onion, chopped
- 12 ounces Velveeta Mexican cheese
- 1 (10 ounce) can Ro-tel Mexican festival tomatoes
- 2 (3 ounce) jars mushrooms
- 1⁄2 cup butter
- Saute onion and pepper in butter.
- Combine all ingredients.
- Bake 350 degrees for 30 minutes or until bubbly and browned.