Chicken Vermicelli Casserole Recipe
6 chicken breasts (frozen/boneless/skinless)
1 (12 oz.) pack Vermicelli noodles
1 pack frozen seasoning mix (onions/bell peppers, etc. - thawed and drained) About 2 cups
1 (2 lb.) box Velveeta (cubed)
1 large can sliced mushrooms (drained)
1 Tbl. Lea & Perrins
1 can Rotel (NOT drained)
1 1/2 sticks butter
Tony Chachere's seasoning (to taste)
Boil chicken breasts in water seasoned with Tony's to taste until cooked. Remove chicken with fork/tongs from broth, but DON'T pour out broth. Cool chicken and cut/tear into bite-size pieces or strips and set chicken aside. (SAVE 6 CUPS OF BROTH)
Return broth (the saved 6 cups) to boiling and add pasta and cook until pasta is done. (DO NOT DRAIN PASTA). Set aside pasta and broth.
Add cubed velveeta cheese to pasta/broth and stir and cover.
Saute drained seasoning mix and drained mushrooms in butter till clear (few minutes).
Add can of Rotel (undrained) and Lea & Perrins. Saute for a few minutes.
Add Rotel mixture to pasta/cheese - stir until cheese is melted.
Add cut up chicken and stir well.
Place in two well buttered 13x9 pans. (Makes 2 large pans)
Bake at 350 degrees for approximately 30 minutes. (Will be a little juicy - stir carefully before serving)
Note: This freezes well.