Chicken Rotel

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This is a good easy recipe.  Even though it says to cook this in a 13×9 inch pan, I cooked mine in two 8×8 pans.  I froze one pan and the other pan we ate for dinner.  I think the 8×8 pan could have easily fed 6 people.  I like recipes that make a lot so I can freeze some for another dinner, especially with the holidays coming up and things get busy.

1 (3 lb.) chicken

1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 sm. can (4 oz.) mushrooms
1 stick butter
1 (7 oz.) pkg. vermicelli spaghetti, broken in half
1 lb. box Velveeta cheese
1 can English peas
1 can Rotel tomatoes
1 can cream of mushroom soup
Boil chicken and cut up in bite-size pieces. Saute onion, bell pepper, celery and mushrooms in butter. Cook vermicelli in chicken broth. Discard broth when vermicelli is done. Add Rotel tomatoes, cream of mushroom soup and Velveeta to sauteed vegetables. Stir until cheese melts. Add chicken, vermicelli and peas. Mix well and pour in ungreased 9 x 13 x 2 inch pan. Bake until bubbly, about 30 minutes at 350 degrees. Can be made ahead and frozen. Serves 10-12.

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