Sunday, April 20, 2008

Chicken Rotel

5 lb hen
2 large green peppers
1 1/2 sticks oleo (butter)
2 lbs Velveeta cheese
1 can rotel tomatoes
1 small can regular tomatoes
1 or 2 cans chopped mushrooms
1 can small English peas
2 large onions
2 tab. Worcestershire sauce
2 7 oz pks vermicelli spaghetti

Cook chicken and season in water enough to have 1 1/2 quarts broth. Chop and saute onions and peppers in oleo. Add mashed tomatoes and Worcestershire sauce. Simmer a few minutes. Add cheese until melted. Add chopped mushrooms and peas. Cook spaghetti in broth and add the broth and spaghetti to cheese sauce. Add salt and pepper to taste (very little, if any, salt will be needed). Add chicken (shredded or chopped fairly fine).

This will serve 20 people.

it will make several casseroles for freezer.

Heat in moderate oven until bubbly.

***** I adjust the broth addition and just make it a consistency that seems right to me. Sometimes I just add chicken broth (I don't bother retaining the water from the spaghetti) instead.

**** I've also used different pasts for the most part. Spirals or things like that work really well with this recipe.

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