1 large hen
1 bay leaf
2 stalks celery, chopped
Salt and pepper to taste
2 large green peppers
2 large onions
1 ½ sticks margarine
1 large can mushrooms
2 Tablespoons Worcestershire sauce
1½ pound Velveeta cheese
1 can Ro-Tel (using ½ the juice from the can)
1 (12-oz.) package vermicelli
Cook chicken in celery, salt, pepper and bay leaf in water (save broth to cook vermicelli). Cool chicken then chop and set aside. Chop onion and pepper; saute in oleo. Add Ro-Tel and Worchestershire sauce. Cube cheese and stir until melted. Add chopped chicken and mushrooms. Cook vermicelli in chicken broth. Strain and divide and place in 2 (13 x 9 x 2-inch) pans. Divide chicken mixture and pour on top of vermicelli. Bake at 350°F until bubbly.
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