Ingredients
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10 -12 chicken breasts
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1 lb vermicelli
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2 lbs Velveeta cheese (low-fat works great)
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1 (10 ounce) can diced tomatoes and green chilies
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2 tablespoons Worcestershire sauce
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1 (4 ounce) jar canned mushroom slices, drained
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2 green bell peppers, chopped
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1/4 cup butter or 1/4 cup margarine
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2 yellow onions, chopped
Instructions
- Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
- Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
- Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
- To serve, bake at 350°F for 45 minutes (longer if frozen).
- Yield: 16+ servings.