CHICKEN ROTEL....and DISNEY MAGIC
Today is gray, much colder and foggy. Just what winter days are supposed to look like! However, the sun promises to shine and we're off to Dallas ! I think this weekend calls for a comforting old favorite.... Chicken Rotel.
I have prepared this casserole for a number of years and it was marvelous to serve for dinner when the children were all living at home. Estelle's is all about serving up the best of southern comfort food!
It was one of their most requested casseroles. I have also taken this to potluck dinners and office parties... always loved by all. When you have a large group to feed, this casserole is terrific, You can also serve one half and then freeze the second half for later!
ESTELLE'S CHICKEN ROTEL
2 large chickens 2 large chopped green peppers 2 large chopped onions 1 lb, Velveeta cheese 1 container of fresh button mushrooms 1 stick butter 1 (7 ounce) package of vermicelli 1 can Rotel tomatoes 2 T.. Worcestershire sauce 1 can of green peas
Boil chicken and save at least 1 1/2 quarts of broth. Saute the onions, fresh mushrooms and bell pepper in butter. Cook the vermicelli in the chicken broth, don't drain. Add Rotel tomatoes, Worcestershire sauce and cook 5 more minutes. Add the drained peas, mushrooms, onions and peppers. Cut the Velveeta cheese into smaller chunks and add the the pasta and veggies. Stir until cheese is melted. Add the cut up chicken pieces, which have been deboned and skin removed. Place the mixture in a 11 x 13 inch baking dish. Bake at 350 degrees for 45 minutes.
Ida Lee Barron, Jackson
Eleanor Wall, Greenwood
Mississippi Junior League
Miss M sent pictures throughout the day to update us on their Disney Vacation! She said it indeed is THE most magical place on earth!
Falling in love......
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