First , the ingredients:
2 large chicken or 8 breasts
2 large chopped green bell peppers
2 large chopped onions1 pound box velveeta cheese
1 stick margarine
1 7-ounce bag vermicelli
1 can rotel tomatoes
2 tablespoons worcestershire sauce
1 can tiny english peas
I added in some mushrooms too because I had them, and well, I like them. Also, I had frozen diced green bell peppers because I got a ton of them on sale in Chinatown and have to take advantage! I used about 6 large chicken breasts and thought it was too much chicken - I would choose smaller ones next time. Also, I used the entire package of vermicelli....I am not one to mess with Sally's recipe, but I would suggest using the entire package as well. It didn't seem too heavy on the pasta.
Ok, so here is how it's done.
Chop those onions and peppers....mmm, onions......
Next, boil chicken breasts until done....about 20 minutes. Jan loathes the smell of boiled chicken. I wish I could bottle it and give it to her for Christmas--- Once a bratty little sister, always a bratty little sister!
Don't drain the vermicelli when done. Add the Rotel tomatoes, mashed, and Worcestershire, and cook for 5 minutes. Add drained peas, onions, and pepper. (and mushrooms if you want) Next, add cheese, cut in chunks and stir until cheese is melted. Add cut up chicken and stir thoroughly.