Chicken Spaghetti

• 1 chicken
• 1 onion, chopped
• 3/4 c. margarine
• 1 (16 oz.) vermicelli noodles
• 2 lb. Velveeta cheese, cubed
• 1 (10 oz.) can Ro-Tel tomatoes, chopped
• 1 (8 oz.) can sliced mushrooms, drained
• salt and pepper to taste

1. Boil chicken in 3 quarts water until cooked through.
2. Remove chicken, reserving broth. Cut chicken into bite size pieces. Discard skin and bones.
3. Set aside. Cook onion in margarine in skillet until tender; set aside.
4. Add enough water to broth to make 3 quarts. Bring to a boil.
5. Cook the vermicelli in broth until tender. Do not drain. Add Velveeta cheese. Cook until melted. Add tomatoes, mushrooms, onion and seasonings.
6. Pour into baking dishes.
7. Bake at 325u0b0 for 20 to 30 minutes or until bubbly. This is very good cooked in a crock-pot also.

chicken, onion, margarine, vermicelli noodles, velveeta cheese, rotel tomatoes, mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=804770 (may not work)