Categories: Casserole, Chicken, Main Dish

Ingredients

• 2 quarts water
• 1 teaspoon chicken bouillon granule
• 1 (7 ounce) packages vermicelli, uncooked
• 1/2 cup chopped onion
• 2 teaspoons vegetable oil
• 3 cups chopped cooked chicken
• 1 (10 ounce) cans diced tomatoes and green chilies, undrained
• 1 (8 ounce) cans English peas, drained
• 1 (4 ounce) jars sliced mushrooms, drained
• 2 cups shredded Velveeta cheese
• 1/4 cup fine dry breadcrumb
• 2 tablespoons butter or 2 tablespoons margarine, melted

Directions

1. Bring water and bouillon granules to a boil in a Dutch oven; stir in pasta.

2. Return to a boil; cook 6-8 minutes or until tender; drain.

3. Saute onion in hot oil in Dutch oven until tender.

4. Stir in pasta, chicken, and next 4 ingredients.

5. Spoon mixture into a lightly greased 11 × 7 × 1 1/2 inch baking dish.

6. Stir together breadcrumbs andbutter; sprinkle over casserole.

7. Bake at 350 degrees for 25 minutes or until thoroughly heated.

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