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Author Topic: Rotel Chicken  (Read 463 times)

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SmokinHandyman

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Rotel Chicken
« on: October 02, 2017, 02:13:41 PM »

3 Green Peppers, chopped
2 Onions, chopped
1/2 cup Olive Oil
1 cup margarine
1 lb. shredded cheddar cheese
2 cans Rotel tomatoes with chilies
1 can cream of mushroom soup
1 can golden mushroom soup
1/4 cup worcestershire sauce
1/2 t garlic salt
salt and pepper to taste
6 large chicken breast (I use 3lbs. boneless)
1 lb. vermicelli cooked and rinsed.

Sauté peppers and onionskin olive oil and margarine. Mix next 7 ingredients in a large bowl. Stir in sautéed mixture, chicken and vermicelli. Pour into 9x13 in. baking dish.
Bake for 30 minutes at 350 degrees
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Bar-B-Lew

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Re: Rotel Chicken
« Reply #1 on: October 02, 2017, 04:06:18 PM »

My wife makes something similar but without the soup and uses velveeta instead of shredded cheddar.  We freeze it in quart bags and pull it out to make a quick meal.
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SmokinHandyman

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Re: Rotel Chicken
« Reply #2 on: October 05, 2017, 02:58:12 PM »

I forgot, when doing the peppers and onions we also add a BULB of GARLIC
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Queball

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Re: Rotel Chicken
« Reply #3 on: October 05, 2017, 03:52:29 PM »

Can't go wrong with garlic!
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Bar-B-Lew

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Re: Rotel Chicken
« Reply #4 on: October 05, 2017, 05:26:10 PM »

And...just remembered that my wife insists on adding peas and pimentos
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SmokinHandyman

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Re: Rotel Chicken
« Reply #5 on: October 06, 2017, 04:14:55 PM »

Peas would be good
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