This is an old recipe that everyone seems to enjoy. It is so easy to prepare and may be frozen. It is delicious served with a fresh green salad and French bread.
Chicken Rotel
1 (12-ounce) package vermicelli
1 tablespoon olive oil
1 stick butter, divided
½ small onion, chopped
½ cup chopped celery
½ small bell pepper, chopped
1 (16-ounce) package Velveeta cheese, cubed
1 (10-ounce) can tomatoes and green chilies
1 (16-ounce) can English peas, drained
1 (8-ounce) can sliced mushrooms, drained
5 chicken breasts, cooked and chopped
Salt, black pepper, white pepper, and
Tony Chachere’s Creole seasoning, to taste
Preheat oven to 350 degrees. Prepare vermicelli al dente according to directions, drain, and drizzle with olive oil; set aside. In a saucepan over medium heat, melt ½ stick butter, and sauté onion, celery, and bell peppers. Remove vegetables, add remaining butter, and melt. Stir in cubed Velveeta cheese and can of tomatoes and green chilies. Stir in sautéed vegetables, English peas, mushrooms, chicken breasts, and vermicelli. Stir in seasonings. Pour into a greased 9×13-inch baking dish. Cover with foil, and bake for 30 minutes.
Yield: 12-16 servings
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