Ingredients
4 chicken breasts, large
1 salt and pepper, to taste
2 bay leaves
1 package vermicelli
1 pound Velveeta
1 English peas, small can, drained
2 cans mushrooms, sliced, drained
1 can Rotel tomatoes, drained
5 tablespoons Lea and Perrins Worcestershire sauce
Preparation
Boil chicken breasts with bay leaves, pepper, and salt to taste. Debone chicken and reserve broth (enough to boil vermicelli). Boil vermicelli in broth until almost done. Add cheese, cut into chunks to help with melting. Then stir slightly until cheese melts. Add tomatoes, mushrooms, Lea and Perrin, chicken, and peas. Pour in a casserole dish and sprinkle the top with bread crumbs. Heat until bubbly. Excellent with French Bread.
