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Tomato Chicken Casserole

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Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Servings: 
10

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