CHICKEN RO-TEL 4-6 chicken breasts, boiled, skinned, boned and cut into pieces 1 onion, chopped 1 bell pepper, chopped 2 stalks celery, chopped 1 stick butter or margarine 1 can Ro-Tel tomatoes 1 can cream of mushroom soup 1 can cream of chicken soup 1 (1 lb.) box Velveeta cheese 1 small can English peas (optional) 1 small jar mushroom stems and pieces, drained (optional) 1 pkg. vermicelli spaghetti, broken in half or thirds
Saute’ onion, pepper and celery in butter until tender. Cook spaghetti in chicken broth after chicken is removed. Add Ro-Tel, soups and Velveeta to sautéed vegetables and stir until cheese is melted. Add chicken, spaghetti, peas and mushrooms. Mix well and pour into a casserole dish. Bake at 350˚ for about 30 minutes or until bubbly. Serves 10-12.
(NOTE: This can be made ahead of time and frozen—uncooked—until you are ready to use it. Thaw completely before baking. Also “multiplies” well.)
(From Jubliee! Cookbook; First Baptist Church; Kosciusko, MS) |
Aunt Red’s Recipes |
Aunt Red’sTM 5100 Helene Road
Phone: 901.481.3214 |