Ken Schrader'S Chicken Spaghetti

• 10 -12 chicken breasts
• 1 lb vermicelli
• 2 lbs Velveeta cheese (low-fat works great)
• 1 (10 ounce) can diced tomatoes and green chilies
• 2 tablespoons Worcestershire sauce
• 1 (4 ounce) jar canned mushroom slices, drained
• 2 green bell peppers, chopped
• 2 yellow onions, chopped
• 1/4 cup butter or 1/4 cup margarine

1. Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
2. Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
3. Saute onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
4. To serve, bake at 350u0b0F for 45 minutes (longer if frozen).
5. Yield: 16+ servings.

chicken breasts, vermicelli, velveeta cheese, tomatoes, worcestershire sauce, mushroom slices, green bell peppers, yellow onions, butter

Taken from www.food.com/recipe/ken-schraders-chicken-spaghetti-223459 (may not work)