Chicken Rotel - cooking recipe

Ingredients

3 1/2 lb. chicken breasts
2 large green peppers
2 large onions
1 1/2 sticks oleo
1 (7 oz.) pkg. vermicelli
1 Tbsp. Worcestershire sauce
1 can Ro-Tel
1 lb. Velveeta cheese
1 large can button mushrooms
1 can water chestnuts
1/2 tsp. dry mustard

Preparation

Cook chicken in seasoned water (enough for 1 1/2 quarts broth).
Cool in broth, debone and cut in large pieces.
Strain and save broth.
Chop peppers and onions.
Saute in oleo; add mushrooms, then Ro-Tel, cheese, Worcestershire, dry mustard, salt and pepper to taste.
Cook vermicelli in chicken stock, strain and carefully combine all ingredients.
Add water chestnuts.
Fills 2 large casseroles.
Serves 12 to 14.
Freezes well.
Cook when thawed at 350\u00b0 for 30 to 45 minutes or until bubbly.