Ingredients:
2 quarts water
1 teaspoon chicken bouillon granules
1 (7 ounce) packages vermicelli, uncooked
1/2 cup chopped onions
2 teaspoons vegetable oil
3 cups chopped cooked chicken
1 (10 ounce) cans diced tomatoes and green chilies, undrained
1 (8 ounce) cans English peas, drained
1 (4 ounce) jars sliced mushrooms, drained
2 cups shredded Velveeta cheese
1/4 cup fine dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
Directions:
Bring water and bouillon granules to a boil in a Dutch oven; stir in pasta.
Return to a boil; cook 6-8 minutes or until tender; drain.
Saute onion in hot oil in Dutch oven until tender.
Stir in pasta, chicken, and next 4 ingredients.
Spoon mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
Stir together breadcrumbs andbutter; sprinkle over casserole.
Bake at 350 degrees for 25 minutes or until thoroughly heated.
Servings: 6
Time preparation: 60 min.
Time total: 85 min.