Chicken Rotel

Chicken Rotel

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  • Prep Time


  • Total Time


  • Servings



  • 5-6 cups chicken

  • 2 large green peppers

  • 2 large onions

  • 1½ sticks of margarine

  • 7 oz. pkg. Vermicelli

  • 1 can Rotel tomatoes

  • 1 pkg. frozen English peas

  • 2 lbs. Velveeta cheese

  • 4 oz. can mushroom

  • 2 Tbsp. Worcestershire sauce


Cook chicken in enough water so that there will be 1 1/2 quarts of broth. Chop and saute onions and peppers in the 1 1/2 sticks margarine. Cook the Vermicelli in the 1 1/2 quarts of chicken broth. When the Vermicelli is tender, add the onion and pepper mixture to the Vermicelli. Do not drain off the extra broth. Add mashed Rotel tomatoes with half of the tomato juice. Add Worcestershire sauce and cook at low heat for five minutes. Add drained peas and chopped mushrooms. Cut Velveeta cheese into cubes and add to mixture. Stir over low heat until cheese is melted. Add cooked chicken which has been removed from the bones. Pour into casserole dish and bake in 350 ° oven until bubbly. This casserole freezes well.


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