"Chicken Spaghetti Casserole" Recipe -- Great for the Holidays

I'd like to share one of my favorite recipes from the pages of my Vintage Vicksburg Cookbook.

It's a perfect recipe for the days leading up to the holidays because you can make it ahead of time and put it in the freezer. Just add a salad and some rolls and you have a delicious meal at a moment's notice.

_________________________________________

Chicken Spaghetti Casserole

10 to 12 Chicken Breasts (skinned and deboned)
4 to 6 Chicken Thighs (skinned and deboned)
3 pounds Shredded Cheese (I use sharp cheddar)
1 (10-oz) Can Rotel Tomatoes and Green Chilies
Salt and Pepper to taste
48-oz can Chicken Broth
2 TBSP Worcestershire Sauce
2 large Green Peppers, chopped
2 large Onions, chopped
1 (6-oz can) Sliced Mushrooms, drained
1 small can Sliced Water Chestnuts, drained and halved
1 (17-0z) can small English Peas, drained
1 pound Vermicelli

In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Cut chicken into bite-size pieces.

In a medium skillet, saute’ peppers and onions in butter or margarine until soft. Set aside.

In a very large pot, bring broth to boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese and stir until melted.

Add Rotel, Worcestershire, mushrooms, water chestnuts, peas, onion mixture, and chicken. Pour into one large or several small casserole dishes.

Bake at 350 degrees for 45 minutes or until bubbly. Yield: 16 servings.