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Categories:
chickens bell peppers onions Velveeta cheese mushrooms oleo vermicelli spaghetti Ro-Tel tomatoes Worcestershire sauce green peas
Viewed: 58 - Published at: 2 years agoIngredients
- 2 large chickens
- 2 bell peppers, chopped
- 2 large onions, chopped
- 1 lb. box Velveeta cheese
- 1 large can mushrooms
- 1 stick oleo
- 1 (7 oz.) pkg. vermicelli spaghetti
- 1 can Ro-Tel tomatoes
- 2 Tbsp. Worcestershire sauce
- 1 c. tiny green peas
Method
- Boil chicken.
- Save 1 1/2-quarts broth.
- Saute onions and bell pepper in oleo. Cook vermicelli in saved chicken broth and do not drain.
- Add tomatoes, cubed cheese and Worcestershire sauce to vermicelli.
- Cook 5 minutes longer.
- Add drained peas, mushrooms and sauteed onions and pepper.
- Add cut up chicken.
- Stir thoroughly.
- Pour in baking dish and cook at 350° for 45 minutes. Make ahead and freeze.
- Let thaw before baking.
