Category
Soup/Stew/Chili
Prep Time
1 hrServings
4-6Recipe Ingredients
1 10oz can Cream of Chicken soup1 10oz can Cream of Mushroom soup
1 10oz can Cream of Celery soup
1 can diced Rotel
2 small cans Chicken (tuna size)
1 lb Velveeta cheese-cubed
1 med onion-chopped and sauteed
1 16oz can Chicken broth
1/2 stick margarine
1 cup whole milk
1 8oz pkg Vermicelli noodles-broken into small pieces
Directions
Boil noodles till almost done and drain off water. Mix noodles and all ingredients in 3 qt saucepan and cook on low simmer till cheese is all melted, about 30 minutes.NOTE-Must stir this soup often as it will scorch easily. I prefer to cook noodles and then mix all in a crockpot and cook till all is melted and bubbly.