Rotel Chicken 1

2 fryers
1 large onion
1 large bell pepper
1/4 lb margarine
1 can cream of mushroom soup
1 lb Velveeta cheese
12 oz pkg Vermicelli spaghetti (thin)
1 can small Petit Pois Peas
1 can Rotel tomatoes (diced)

Remove skin from fryers, boil in 1-1/2 quarts water, debone, cut in chunks, reserve broth. Saute onions and bell peppers in margarine, add to reserved broth. Add soup, vermicelli (broken into three), peas and tomatoes and cheese (cut in small pieces). Bake in two casserole dishes until bubbly.

Mushrooms, cooked carrot, broccoli or cauliflower pieces, or an additional can of Rotel tomatoes may be added

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Cajun Country -- New Iberia, Louisiana