Season and cook hen in enough water to have at least 1-1/2 quarts broth. Saute pepper and onion in butter. Cook vermicelle in 1-1/2 quarts broth and leave it in the broth. Add tomatoes and 1/2 the juice; add Worcestershire and cook until thick. Cut up cheese, add to vermicelli mixture and stir until melted. Add drained peas and the onion mixture. Remove chicken from bone, cut into pieces and add to vermicelli mixture. Salt and pepper well. Place in 2 or 3-quart casserole. Bake at 350 about 30-40 minutes. MRS CARL WAYNE HILL (BOBBIE) HOLLY GROVE, AR From the book
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 6|
|Calories from Fat: 714 (66%)|
|Amt Per Serving||% DV|
|Total Fat 79.4g||106 %|
|Saturated Fat 50.7g||253 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 240.9mg||74 %|
|Sodium 2629.1mg||91 %|
|Potassium 1052mg||28 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 61.6g|
|Protein 31.9g||46 %|
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Calories per serving: 1087
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