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Categories:
fryer celery vermicelli cream of mushroom soup Ro-Tel tomatoes cream of tomato soup Cheddar cheese water chestnuts mushrooms
Viewed: 66 - Published at: 4 years agoIngredients
- 1 large fryer
- celery and onion
- 1 (8 oz.) pkg. vermicelli
- 1 can cream of mushroom soup
- 1 can Ro-Tel tomatoes with chilies, diced
- 1 can cream of tomato soup
- 1/2 lb. Cheddar cheese, grated
- 1 can diced water chestnuts
- 1 can sliced mushrooms
Method
- Stew chicken in water with celery and onion to taste.
- Debone; cut chicken into small bite size pieces.
- Cover and set aside. Boil vermicelli in chicken broth until just done; drain and save broth.
- Place mushroom soup, tomatoes, tomato soup and cheese in boiler and heat slowly to liquify.
- Add chicken, vermicelli, chestnuts and mushrooms; stir lightly.
- If mixture appears to be too dry, a small amount of broth may be added.
- Bake at 350° only until it bubbles, as it can be easily overcooked.
- Cheese may be placed on top of casserole if desired, but I like mine mixed into the casserole.
