Chicken Vermicelli

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1 (16 ounce) package spaghetti or 1 (16 ounce) package vermicelli
• 1 green pepper, chopped
• 1 onion, chopped
• salt and pepper
• 1 tablespoon minced garlic clove
• 2 tablespoons flour
• 1 (10 ounce) can rotel tomatoes
• 2 cups milk, could use skim
• 1 tablespoon worcestershire sauce
• 1 cup frozen peas
• 4 cups cooked chicken, chopped
• 1 1/2 cups cheddar cheese
• 1/2 cup roasted red pepper (optional)

Recipe

• 1 cook pasta to just done or aldente.
• 2 in large pot, cook onion, garlic and green peppers in non-stick spray or a little olive oil until tender.
• 3 stir in flour.
• 4 add the tomatoes, milk, and worcestershire sauce, stirring until mixture comes to a boil and thickens.
• 5 lower heat and add red peppers (if using) and peas, mixing well.
• 6 add the noodles, chicken, and cheese stirring to mix well and heat through.
• 7 pour into a baking dish coated with non-stick spray.
• 8 can be frozen at this point.
• 9 thaw.
• 10 heat for 20 minutes at 350 until bubbly.