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Chicken Vermicelli Casserole Recipe

Ingredients:
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)

Directions:

Step 1:
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)

Step 2:
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.

Step 3:
Add cubed velveeta cheese to pasta/broth and stir and cover.

Step 4:
Saute drained seasoning mix and drained mushrooms in butter till clear (few minutes).

Step 5:
Add can of Rotel (undrained) and Lea & Perrins. Saute for a few minutes.

Step 6:
Add Rotel mixture to pasta/cheese - stir until cheese is melted.

Step 7:
Add cut up chicken and stir well.

Step 8:
Place in two well buttered 13x9 pans. (Makes 2 large pans)

Step 9:
Bake at 350 degrees for approximately 30 minutes. (Will be a little juicy - stir carefully before serving)

Note: This freezes well.