Ingredients
2 32 oz. chicken broths
16 oz. Vermicelli Pasta
1 can small young garden peas
1 can rotel tomatoes
1 can sliced mushrooms
2 lbs. of Velveeta cheese
1 stick of butter
1 medium onion
2 green peppers
Already cooked chicken breasts sliced
Directions
Begin with boiling vermicelli pasta for 7-10 minutes until soft. Place 2 32. oz. of chicken broth in boiling pasta. Drain almost all of the broth off of the pasta and place back into pot. Next begin slicing onion and green peppers into rather large chunks. Sautee these veggies in a pan with olive oil and a 1/2 stick of butter until soft (5-6min). Meanwhile pre-heat oven to 350. Throw in your already cooked sliced chicken breast with your veggies and stir. Next add cans of mushrooms, rotel tomatoes, and green peas into pasta pot. Continue to add your mixed onion, green peppers, and chicken to the pasta mix. Place pot on low heat. Now cut and cube your velveeta cheese block and place in pot. Stir the pot until the cheese is melted, this may take a few minutes due to the thickness of the cheese! Once melted take pot off of stove and pour into an oven safe dish. Dice the remaining 1/2 stick of butter on top of dish, spready evenly on top. Place dish into oven and bake for 20 min. Remove and enjoy this yummy chicken casserole!
