Chicken Casserole

• 4 whole chicken breasts
• 1 1/3 sticks oleo
• 1 box vermicelli spaghetti
• 2 cans Ro-Tel tomatoes
• 1 can English peas, drained
• 1 c. sliced black olives
• 2 green bell peppers, chopped
• 2 onions, chopped
• 1 box fresh mushrooms or 1 can, sliced
• 1 c. sliced green olives
• 2 lb. Velveeta cheese

1. Cook chicken in 1 1/2-quarts water.
2. Cool and debone.
3. Saute pepper and onion in oleo.
4. Add mushrooms to onions and pepper and heat until warm.
5. Add Ro-Tel tomatoes, English peas and olives. Cook spaghetti in broth from chicken.
6. Add cheese and stir until melted.
7. Add everything else and mix well.
8. Bake 45 minutes in 350u0b0 oven.
9. Makes over 16 cups.

chicken breasts, oleo, vermicelli spaghetti, rotel, english peas, black olives, green bell peppers, onions, mushrooms, green olives, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879506 (may not work)