Rotel Chicken


  • 6 cups chicken; cooked, cubed
  • 1 package vermicelli spaghetti (7 to 8 oz)
  • 2 large bell peppers, chopped
  • 2 pounds onions, chopped
  • 2 celery stalks, chopped
  • 8 ounces sliced mushrooms
  • 1/2 cup butter
  • 2 cans Rotel tomatoes, diced (approx. 10 oz each)
  • 2 tablespoons Worcestershire sauce
  • 1 pound Cheddar cheese, grated

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Category: Chicken Spaghetti Recipes