Chicken and Pasta Casserole

Southern Living; family favorite

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 2  quarts water
• 1  teaspoon chicken bouillon granule
• 1 (7 ounce) package  vermicelli, uncooked
• 1⁄2 cup  chopped onion
• 2  teaspoons  vegetable oil
• 3  cups  chopped  cooked chicken
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained
• 1 (8 ounce) can English peas, drained
• 1 (4 ounce) jar  sliced mushrooms, drained
• 2  cups  shredded Velveeta cheese
• 1⁄4 cup  fine dry breadcrumb
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. Bring water and bouillon granules to a boil in a Dutch oven; stir in pasta.
2. Return to a boil; cook 6-8 minutes or until tender; drain.
3. Saute onion in hot oil in Dutch oven until tender.
4. Stir in pasta, chicken, and next 4 ingredients.
5. Spoon mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
6. Stir together breadcrumbs andbutter; sprinkle over casserole.
7. Bake at 350 degrees for 25 minutes or until thoroughly heated.