CHICKEN ROTEL CASSEROLE

Chicken Rotel Casserole image

Provided by Heartsong

Time 1h

Yield 1 gallon, 16 serving(s)

Number Of Ingredients 18

5 boneless skinless chicken breasts (or more, if desired)
2 onions, diced
2 carrots, sliced
2 stalks celery, sliced
salt (to taste)
pepper (to taste)
10 cups water (or more)
8 -10 cups broth (or more)
16 ounces spaghetti or 16 ounces vermicelli
2 onions, diced
2 bell peppers, diced or
3 hot bananas, peppers. seeded and diced
olive oil
2 lbs Velveeta cheese
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans English peas, drained
2 (10 3/4 ounce) cans cream of mushroom soup
1 tablespoon Worcestershire sauce

Steps:

Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
Saute onion and peppers in a little olive oil until tender.
Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
Reheat and reduce to simmer.
Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.

Nutrition Facts : Calories 445.4, Fat 16.2, SaturatedFat 9.1, Cholesterol 66.6, Sodium 1967.8, Carbohydrate 48.9, Fiber 5.1, Sugar 14.1, Protein 26.5