Jenny's StoryThis is such a colorful and tasty recipe. Whenever I make this, folks always ask for the recipe. Sooo good. This picture was taken before I added shredded cheddar cheese on the top and baked. I just wanted you to be able to see the ingredients.
cooked and diced chicken breasts
stalks of celery, chopped
medium green pepper, chopped
original rotel tomatoes
Find more recipes at goboldwithbutter.com
small can of english peas, drained
small can of chopped black olives
can of chopped water chestnuts
package of vermicelli, cooked
1 1/2 lb
package of shredded cheddar cheese
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Cut the velveeta into small cubes, place in a microwavable bowl with the 2 cans of rotel tomatoes abd set aside
2Cook the raw vegetables in the microwave until tender or saute in butter until tender.
3Cook the cheese and the rotel in the microwave for about 5 mins.COntinue to cook in 5 min intervals until it is melted and combined by stirring with the totel tomatoes.
4Stir in the cooked vegetables, water chestnuts and black olives, stir until all is mixed. Add the peas and toss gently.
5Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray. Top with the chicken and cheese mixture.
6Bake at 350 degrees for 30 mins. Remove from the oven and sprinkle with shredded cheddar cheese, return to the oven until bubbly.
About this Recipe
pixie cleveland pixiecleveland - Jan 27, 2012
Jenny this one sounds good.I really love water chestnuts and black beans.I most definitly will try.....Thanks, Pixie
Jenny Powers JennyPowers - Jan 28, 2012
You won't have any leftovers. I looked for your recipes and it won't come up with any.
Lori Britt mzlorib - Mar 14, 2012
An ex-boyfriend's Mom used to make this, and I've been looking for the recipe ever since...this is definitely it, but she didn't put olives, peas, or water chestnuts in her version. I can't wait to make it; it'll be the first time I've had it in years!!! Thanks! :)
Jenny Powers JennyPowers - Mar 15, 2012
Let me know how you like it.
Jenny Powers JennyPowers - Dec 9, 2013
I shared a photo of this recipe.