STEPS
INGREDIENTS
Fill a stock pot with water.. bring to a boil..add chicken season for broth move on to next step.
Dice 1 Large or 2 small green bell peppers set aside
Slice about 4 large white mushrooms then chop them in half long ways; set aside
Dice onion; set aside
Add about 4 Tbls butter to sauté pan turn heat to med-high let it get warm
Add the diced green peppers; onion; and mushrooms sauté until onions are translucent mix frequently
Dice 2lbs. velveeta. I use sharp velveeta
Chicken should be done by now. Save about 5 cups of the broth in the pot you boiled the chicken in add about 5 chicken bouillon cubes. Cut largest piece chicken in half to ensure it is not pink at all
Dice chicken into bite size pieces
Add 16 oz vermicelli to broth pot cook noodle until almost done
Drain peas..leave rotel undrained
Add sautéed veggies to the noodle pot
Add peas; undrained rotel; and Worcestershire sauce; mix well
Add cubed cheese
Mix and make sure cheese is completely melted then add chicken pieces
Cook in a 375 degree oven for about 15-20 minutes and it should look something like this
- 4-6 boneless skinless chicken breasts
- 2 lbs Velveeta Cheese
- 1 Yellow Onion
- 1 Large Green Bell Pepper
- fresh mushrooms; about 4
- 16 oz Vermicelli
- 2 Tbls. Worcestershire sauce
- Chicken bouillon
- 16 oz can sweet peas
- 1 can Rotel tomatoes
- 4 Tbls butter
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