Chicken Spaghetti Recipe
1 lb. vermicelli
10-12 pcs. Chicken breasts
4-6 pcs. Thighs of chicken
1 (6 oz.) can mushrooms, well drained & sliced
3 qts. Chicken stock
1 (10 oz.) can Ro-Tel Tomatoes & Green Chiles
Pepper & Salt for taste
1 (17 oz.) can drained English peas
2 big chopped green bell peppers
3 lbs. processed cheese
2 big chopped onions
1/4 cup of butter
2 tbsps. Worcestershire sauce
Inside a big pot, cook pieces of chicken in boiling water until they become tender. Add some pepper & salt for taste.
Let the chicken cool inside the broth (set aside the broth for use later). To have the 3 qts of chicken stock, use the broth that you set aside plus some canned stock as well.
Take out the bones & skins of the chicken and slice them up in bite-size pieces. Onto a skillet, saute the onions and bell peppers in the margarine or butter until softened.
Inside a big saucepot, add in the stock and bring it to a boil then cook the vermicelli noodles in the stock until they are tender. Be sure never to overcook it and leave the vermicelli inside the stock.
Add in the chunks of cheese and stir just until it has melted. Follow with Worcestershire, Ro-Tel, chicken, onion mix, peas and mushrooms.
Pour this mixture in 1 big casserole dish or a couple of little casserole dishes. Cook in the oven for about 45 mins. at around 350′ F or just until the top is bubbling.
Serves 16.