Chicken and Pasta Casserole

Prep Time: 60 Minutes

Cook Time: 25 Minutes

Ready In: 85 Minutes

Servings: 6

Southern Living; family favorite

Ingredients:

2 quarts water

1 teaspoon chicken bouillon granule

1 (7 ounce) package vermicelli, uncooked

1/2 cup chopped onion

2 teaspoons vegetable oil

3 cups chopped cooked chicken

1 (10 ounce) can diced tomatoes and green chilies, undrained

1 (8 ounce) can english peas, drained

1 (4 ounce) jar sliced mushrooms, drained

2 cups shredded velveeta cheese

1/4 cup fine dry breadcrumb

2 tablespoons butter or 2 tablespoons margarine, melted

Directions:

1. Bring water and bouillon granules to a boil in a Dutch oven; stir in pasta.
2. Return to a boil; cook 6-8 minutes or until tender; drain.
3. Saute onion in hot oil in Dutch oven until tender.
4. Stir in pasta, chicken, and next 4 ingredients.
5. Spoon mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
6. Stir together breadcrumbs andbutter; sprinkle over casserole.
7. Bake at 350 degrees for 25 minutes or until thoroughly heated.

By RecipeOfHealth.com