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Chicken Rotel Casserole

Submitted by: | Source: lost in antiquity

2010-05-03 Other
5 1

Chicken with savory vegetables, topped with buttery Ritz (R) crackers.

  • Servings: 6 -10
  • Prep Time: varies, depending on ingredients
  • Cook Time: 1/2 hour
  • Total Time: Varies

Ingredients:

1 Chicken, cut up
¾ cup Margarine [oil]
2 Onions, chopped
2 Green Peppers, chopped
1 cup Celery, chopped
12 oz Vermicelli, cooked and drained [or toasted, see recipe]
1 can Rotel Tomatoes [sometimes I Can't Find Rotel or Only The Mild Rotel, so i sub "tomato with peppers" and add 2 tbl tabasco or canned chipotle & saute strips of serranos with other aromatics]
1 can English Pea [frozen Peas]
1 jar sliced Mushrooms [couple Handfuls Fresh Mushrooms]
1 jar White Pearl Onion, drained [frozen pearl onions]
2 Tbls Worcestershire Sauce
16 oz Velveeta Cheese, cubed [medium or sharp cheddar; the brick kind]
1 cup Ritz Crackers, crushed

Directions:

Boil and debone chicken. [For home, I usually make a half recipe with leftover roast chicken, in chunks.] Set aside.

Heat oven to 350°F.

Melt margarine in a large skillet. [For health reasons, I use oil or sometimes butter.]

[I break the dry vermicelli into 1" pieces and saute, stirring until toasty-looking; set aside.]

Saute aromatics [and fresh mushrooms] until onions are translucent.

Add tomatoes, peas, mushrooms, onions, and Worcestershire sauce. [If using toasted vermicelli, rinse the tomato can with 3/4 water and add.]

When this begins to simmer, mix in chicken, vermicelli and cheese.

Pour into a lightly greased 9”x13” pan or 4 qt casserole.

[If using toasted vermicelli, cover tightly and bake 25 minutes. Uncover, top with crackers and bake uncovered, 5 minutes.]

Top with crackers. Bake until bubbly, 30 minutes.

[Comments in braces are my adaptions. I don't use a lot of canned ingredients, they're so expensive.]