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.
Calories 487 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.8%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 83.1 mg27.7%
Sodium 1040.4 mg43.3%
Total Carbohydrates 48 g16%
Dietary Fiber 3.7 g14.7%
Sugars 9.2 g
Protein 33 g65.5%
Vitamin A 23.2% Vitamin C 36.1%
Calcium 30% Iron 11.2%
*Based on a 2000 Calorie diet