Christmas Corner

Christmas is for children. But it is for grown-ups too. Even if it is a headache, a chore, and nightmare, it is a period of necessary defrosting of chill and hide-bound hearts.
- Lenora Mattingly Weber



Happy, happy Christmas, that can win us back to the delusions of our childhood days, recall to the old man the pleasures of his youth, and transport the traveler back to his own fireside and quiet home!
- Charles Dickens



Christmas is doing a little something extra for someone.
- Charles Schulz



Christmas is the time to let your heart do the thinking.
- Patricia Clafford



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.