Chicken Rotel

Name: Chicken Rotel
Prep time: 1 h 10 min
Cook time: 45 min
Total time: 1 h 55 min
Yield: 10-12 serving(s)
Ingredients: 1 chicken, cut up; 3/4 cup margarine; 2 onions, chopped; 2 green peppers, chopped; 1 cup celery, chopped; 12 ounces vermicelli, cooked and drained; 1 can Rotel Tomatoes; 1 can English pea; 1 jar sliced mushrooms; 1 jar white pearl onion, drained; 2 tablespoons Worcestershire sauce; 16 ounces Velveeta cheese, cubed; 1 cup Ritz cracker, crushed

Recipe by Dreamgoddess

This would be great to take to large gatherings as it makes a really big dish. Prep time includes boiling the chicken and cooling it. Serving size is approximate.

READY IN: 1hr 55mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

1

chicken, cut up
³⁄₄

cup margarine
2

onions, chopped
2

green peppers, chopped
1

cup celery, chopped
12

ounces vermicelli, cooked and drained
1

can Rotel Tomatoes
1

can English pea
1

jar sliced mushrooms
1

jar white pearl onion, drained
2

tablespoons Worcestershire sauce
16

ounces Velveeta cheese, cubed
1

cup Ritz cracker, crushed

DIRECTIONS

Boil and debone the chicken.
Set aside.
Preheat oven to 350 degrees.
Melt margarine in a large skillet.
Add the onions, peppers, and celery.
Saute until onions are translucent.
Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
Mix well.
Pour in a lightly greased 9x13" casserole.
Top with crackers.
Bake at 350 degrees for 30 minutes or until casserole is bubbly.

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Chicken Rotel

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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