Chicken Spaghetti

• 1 large whole chicken
• 16 oz. vermicelli
• 1 green pepper, chopped
• 1 onion, chopped
• 1 can mushrooms
• 1 stick butter
• 1 can rotel tomatoes
• 1 jar chopped pimentos
• 1 lb. Velveeta cheese, cubed
• 1 lb grated American cheese

1. Boil chicken with enough water to cover, until done. Remove chicken, reserve broth. After cooling, remove meat from bones and chop meat. Cook noodles in reserved broth according to package directions. Melt butter in large pan; add green peppers, onions and mushrooms. Saut until soft. Add all ingredients to noodles, stirring until Velveeta melts. Bake at 350u0b0 until casserole bubbles, add American cheese to top of casserole, bake until cheese melts. This dish freezes well for potlucks, etc.

chicken, vermicelli, green pepper, onion, mushrooms, butter, tomatoes, pimentos, velveeta cheese, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23104 (may not work)