1 whole chicken, boiled, deboned, skinned and cut into bite-sized pieces (be sure to save the broth)
1 can green peas (I used LeSeur), undrained
1/2 lb. butter or margarine
1 cup chopped celery
1 medium onion, chopped
1 small can Pimentos
2 cans (10 oz.) Rotel tomatoes (or other diced)
1 - 12 oz. package of vermicelli
1 lb. Velveeta Cheese, shredded (put in freezer about 10-15 mins. and it will shred easier)
8 oz. Mozarella cheese, shredded
Boil chicken and salt & pepper to taste. While chicken is cooking, cut celery and onions and saute slowly in the butter until soft. When chicken is done, skin and debone the chicken while the vermicelli is cooking in the chicken broth. When pasta is done (absorbed most of the broth), add shredded Velveeta to it and stir until completely blended. Add tomatoes, chicken, peas, pimento, onions and celery and mix gently. Pour into two 9x13 dishes, top with mozarella cheese. Cover with plastic wrap and foil if you are freezing it for later (be sure to removed plastic before heating). If unfrozen, bake at 350* until bubbly, about 30-35 minutes. If frozen cook about 1.5 - 2 hours until bubbly. Be sure to keep covered during all cooking to remain moist. Serves 16 people.
1 comment:
This is my “Go To”recipe when taking a meal to someone. It is perfect for feeding two families when made, or having the “extra”one in your freezer ready to run over to a neighbor in a pinch.
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