Appetizers | Soups | Salads | Main Dishes | Vegetables | Breads | Desserts | Kids Recipes | Special Diets | Holiday Favorites Our recipe collection will grow as our viewers submit recipes. Please, submit your own original recipes. Equivalent Measures | Weights and Measures | Substitutions | Tips Chicken Enchilada Casserole Submitted by: Connie C. 1 large fryer chicken, cooked, boned & pulled 1 large green bell pepper 1 can Rotel tomatoes 1 large onion chopped 1 Tbsp worchestire sauce 1 large can mushrooms 1 lb Velveeta cheese - diced 1 8oz pkg vermicelli 1/4 stick margarine Reserve 1 1/2 quarts broth from cooking your chicken. Saute onion, peppers and mushrooms in margarine. Cook vermicelli in reserved broth by package instructions. When done, add diced Velveeta. Stir until melted. Add pepper mixture and stir well. Pour into a large cassarole dish and bake at 350 for 30 minutes. Copyright ©2008 Parker Marketing, Clarksville TN. All rights reserved. Site design by Gateway Business Solutions.