Tomato Chicken Casserole Recipe
Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup (1 stick) butter or margarine
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) can tomatoes with green chiles
1 pound Velveeta cheese, cubed
4 chicken breasts, cooked, cut up
1 (8 ounce) can green peas, drained
16 ounces vermicelli or angel hair pasta
Directions
Saute the onion and bell pepper in the butter in a large skillet over medium heat for about 5 minutes.
Add the cream of mushroom soup, mushrooms, tomatoes with green chiles and Velveeta cheese; heat until melted and well blended, stirring constantly.
Stir in the chicken, peas and pasta; mix well.
Spoon into a greased 9xl2 inch baking dish.
Sprinkle with grated Parmesan cheese.
Bake at 350 degrees for about 20 minutes or until hot and bubbly.
Add the cream of mushroom soup, mushrooms, tomatoes with green chiles and Velveeta cheese; heat until melted and well blended, stirring constantly.
Stir in the chicken, peas and pasta; mix well.
Spoon into a greased 9xl2 inch baking dish.
Sprinkle with grated Parmesan cheese.
Bake at 350 degrees for about 20 minutes or until hot and bubbly.
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