I meant to post this some time ago when someone was looking for company casseroles. This is my Mom's recipe, but there are several variations since Chicken Rotel has been quite popular around here for many years. It makes 2, 3 qt. casseroles and freezes well. I use some shortcuts which don't compromise the flavor or consistency, including rotisserie chicken or cooked chicken strips, frozen onions and bell pepper. Hope you try it!

5 or 6 cooked chicken breasts, cut up

12 oz vermicelli

1 stick butter

2 lbs. velveeta cheese, cut up

1 1/2 qts. chicken broth

1 1/2 chopped onion

1 1/2 chopped bell pepper

1 can Rotel

1 small or med. jar of sliced mushrooms, drained

1 can small english peas, drained

S&P to taste

-Boil chicken breasts until done, then cut into bite size pieces.

-Cook vermicelli according to package directions.

-In the butter, saute the onions and peppers until done, then add the Rotel, mushrooms and peas. Heat thoroughly.

-In the same large pot used for the vermicelli, heat the chicken broth to a slight boil, then add the velveeta and chicken. Simmer and stir until most of the velveeta has melted.

-Add the pasta, Rotel mix and s/p to taste.

You can use one very large pan, or two, 3 qt. casseroles, or cook just one, and freeze (uncooked)the other.

-Bake in pre-heated 350 oven until bubbly.

***You can use the original, mild or hot versions of Rotel.

***I use Nature's Seasoning instead of salt

Donna