Tomato Chicken Casserole
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped|
|Butter/Margarine||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Cream of mushroom soup||1 Can (10 oz)|
|Sliced mushrooms||1 Can (10 oz), drained|
|Tomatoes with green chiles||1 Can (10 oz)|
|Velveeta cheese||1 Pound, cubed|
|Chicken breasts||4 , cooked and cut up|
|Canned green peas||8 Ounce, drained|
|Vermicelli/Angel hair pasta||16 Ounce|
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.