Chicken Rotel Casserole
- Servings: 6 -10
- Prep Time: varies, depending on ingredients
- Cook Time: 1/2 hour
- Total Time: Varies
|1||Chicken, cut up|
|¾ cup||Margarine [oil]|
|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|
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.]