Recipe - Chicken Ro-Tel

1 (5lb) hen
2 lg Green peppers; chopped
2 lg Onions; chopped
1 One half Stick margarine
1 pack (7oz) vermicelli
1 cn (10oz) Rotel tomatoes
2 tablespoon Worcestershire sauce
1 cn (17oz) tiny English peas;
drained
1 cn (8oz) mushrooms; drained
2 pound Velveeta cheese; cut up
Salt to taste
Pepper to taste

Season and bake hen in enough water so that you will have One half to 1 quart
broth in which to cook vermicelli. Cook hen according to size. Chop and
saut‚ green pepper and onions in margarine. Cook vermicelli in chicken
broth. When almost done, add RoTel tomatoes (mashed) but only One half the
juice. Add Worcestershire sauce, saut‚ed onions and peppers. Cool together
until it begins to thicken. Add peas, mushrooms and cheese. When cheese has
melted, add chicken that has been cut to desired size. Season to taste with
salt and pepper. Cook, uncovered, in 2 (2One half quart) casserole dishes at
300ø to 350ø until bubbly. Yield: 16 to 20 servings.

MIRAIM F. HASSON

(MRS. LEONARD)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.