Southern Quick Chicken Casserole
This recipe is a bit quirky and not the best of healthy, but its good for a "no brain" involved dinner.
you will need:
1 pack skinless boneless chicken breasts
1 pack vermicelli noodles
2 cans sliced tomatoes
1 can of mushrooms(split each mushroom in half)
1 can water chestnuts
enough Velveeta cheese to layer a think gooey layer between the noodles and chicken!
1 bell pepper sliced thin
2 tbs margarine
2 onions(large ones, sliced thin)
Boil chicken in water with salt and pepper, debone and shred when done, set aside. In the same water boil the noodles till done. Spread noodles into bottom of a baking dish or oven casserole dish. Melt butter in a frying pan on med-high heat, add onion and bell pepper, fry till softened, then add mushrooms and water chestnuts and saute for 5-10 minutes on med-high heat. (tip: sauteing mushrooms bring out their flavor)
In the baking dish you already have the noodles, so, spread over them the amount of Velveeta cheese you'd like to use(i like ALOT) and over that spread the chicken pieces and season with salt and pepper, then spread the 2 cans tomatoes, then the onion mushroom mix. Bake in the oven on 325F for about 10 minutes.