Chicken Rotel - cooking recipe

Ingredients

2 to 3 lb. fryer
salt and pepper
2 stalks celery
1 small onion
1 small bell pepper
1 stick margarine
7 oz. pkg. vermicelli
1 can English peas
1 (8 oz.) jar mushrooms
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes

Preparation

Boil chicken seasoned with salt, pepper and celery.
Remove from bone and save 1 1/2 quarts of the broth.
Saute the onion and bell pepper in the margarine.
Set aside.
Cook the vermicelli in the chicken broth and do not drain.
When tender, add peas (drained), mushrooms (drained), cheese (cut in small pieces) and Ro-Tel (chopped).
Add onion and bell pepper, then chicken.
Mix carefully.
Bake at 350\u00b0 for 30 minutes.
Serves 8 to 10.