*  Exported from  MasterCook  *
 
                               ROTEL CHICKEN
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main dish                        Casseroles
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Chicken -- cooked, cubed
    1       pk           Vermicelli spaghetti (7 oz)
    2       lg           Bell peppers -- chopped
    2       lb           Onions -- chopped
    2                    Celery stalks -- chopped
    1       c            Mushrooms -- sliced
      1/2   c            Butter
    2       cn           Rotel tom. -- diced (10 oz ea)
    2       tb           Worcestershire sauce
    1       lb           Cheddar cheese -- grated
 
   Cook and season chicken.  Save 1-1/2 quarts broth.
   Cook spaghetti in broth; drain, but do not rinse.  In
   dutch oven or heavy pan; saute pepper, onion, celery
   and mushrooms in butter.  Add tomatoes.  Simmer for
   about 15 minutes to let the flavors blend.  Add
   spaghetti, chicken and cheese. Let simmer for another
   15 or 20 minutes until cheese melts and everything is
   bubbly.
   
   Note: Flavors blend better if this is prepared a day
   ahead of time and refrigerated.
   
   I have also had this made with velveeta, but I MUCH
   prefer the cheddar cheese.  Have also seen variations
   that have english peas.  You can really add more or
   less of the various vegetables to suit your taste.
   This particular version has evolved in our kitchen
   over the last dozen years. I also prefer it made with
   macaroni instead of spaghetti but I've never seen
   anyone else make it that way.
   
   Shared by Nancy Coleman Origin Unknown
  
 
 
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