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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This would be great to take to large gatherings as it makes a really big dish. Prep time includes boiling the chicken and cooling it. Serving size is approximate. Ingredients:
1 chicken, cut up |
3/4 cup margarine |
2 onions, chopped |
2 green peppers, chopped |
1 cup celery, chopped |
12 ounces vermicelli, cooked and drained |
1 can rotel tomatoes |
1 can english pea |
1 jar sliced mushrooms |
1 jar white pearl onion, drained |
2 tablespoons worcestershire sauce |
16 ounces velveeta cheese, cubed |
1 cup ritz cracker, crushed |
Directions:
1. Boil and debone the chicken.
2. Set aside.
3. Preheat oven to 350 degrees.
4. Melt margarine in a large skillet.
5. Add the onions, peppers, and celery.
6. Saute until onions are translucent.
7. Add the tomatoes, peas, mushrooms, onions, and worcestershire sauce to the onion mixture.
8. When this begins to simmer, add the deboned chicken, cooked vermicelli and cheese.
9. Mix well.
10. Pour in a lightly greased 9x13 casserole.
11. Top with crackers.
12. Bake at 350 degrees for 30 minutes or until casserole is bubbly.
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