Chicken Rotel - cooking recipe

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1/2 c. margarine
16 oz. vermicelli
3 to 4 c. chicken broth
1 lb. Velveeta cheese, cubed
3 c. cooked chicken
2 (10 oz.) Ro-Tel tomatoes, diced
4 1/2 oz. sliced mushrooms
15 1/2 oz. LeSueur peas

Preparation

Saute onions and peppers in margarine.
Cook vermicelli in broth.
Add cheese; stir until melted.
Stir in onions and peppers; combine thoroughly.
Add chicken, tomatoes, mushrooms, Worcestershire, salt and pepper.
Mix well.
Fold in peas.
If mixture appears dry, add liquids from peas and mushrooms or additional chicken broth.
Turn into a large, greased casserole dish.
Bake 1 hour or until hot and bubbly at 350\u00b0.