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Chicken Ro-Tel

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	English	Poultry	16	Servings

INGREDIENTS

1		(5-lb) hen
2	lg	Green peppers; chopped
2	lg	Onions; chopped
1 1/2		Stick margarine
1	pk	(7-oz) vermicelli
1	cn	(10-oz) Ro-tel tomatoes
2	tb	Worcestershire sauce
1	cn	(17-oz) tiny English peas; drained
1	cn	(8-oz) mushrooms; drained
2	lb	Velveeta cheese; cut up
		Salt to taste
		Pepper to taste

INSTRUCTIONS

Season and bake hen in enough water so that you will have 1/2 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 Ro-Tel tomatoes (mashed) but only 1/2 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 (2-1/2 quart) casserole dishes at
300&deg; to 350&deg; 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.

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