If you hate to cook and debone a chicken, use one of Costco’s rotisserie chickens, deboned and about 4 to 6 cups of chicken stock or chicken bone broth to cook the vermicelli.
This is Mookie’s favorite!
Ingredients
1 large chicken
1 pound vermicelli
1 tablespoon Worcestershire sauce
2 medium onions, chopped
2 large green bell peppers, chopped
1 stick butter
2 pound brick of Velvet, cut into small pieces
1 cans Rotel tomatoes
2 cans LeSeur peas, drained, optional (We don’t use them)
1 teaspoon salt
Instructions
In a large pot or a soup pot, cover the chicken with water and boil until done. Remove the chicken from the broth.
Break the vermicelli into small pieces and add to the chicken broth. Cook until done, remove from the heat and set aside. The vermicelli will soak up any excess chicken broth.
Cook the onions and the bell pepper in the butter and Worcestershire sauce until done.
Debone the chicken, taking out all the funky stuff.
Pour vermicelli into a large baking dish. Add the cheese, chicken, Rotel and pepper and onion mixture into the vermicelli and mix well. If you are using peas, add them after mixing well. Bake at 375 degrees until the cheese is completely melted, usually about 10 to 15 minutes. Makes a HUGE bowl!
