Recipe - Chicken Rotel

1 md Hen
2 lg Bell peppers; chopped
2 lg Onions; chopped
1 One half Stick butter
1 pack (7oz) vermicelli
1 cn (10oz) rotel tomatoes
2 tablespoon Worcestershire
2 pound Velveeta cheese
1 cn (17oz) tiny English peas

Season and cook hen in enough water to have at least 1One half quarts broth.
Saute pepper and onion in butter. Cook vermicelle in 1One half quarts broth and
leave it in the broth. Add tomatoes and One half the juice; add Worcestershire
and cook until thick. Cut up cheese, add to vermicelli mixture and stir
until melted. Add drained peas and the onion mixture. Remove chicken from
bone, cut into pieces and add to vermicelli mixture. Salt and pepper well.
Place in 2 or 3quart casserole. Bake at 350 about 3040 minutes.

MRS CARL WAYNE HILL (BOBBIE)

HOLLY GROVE, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.