Chicken Spaghetti

• 1 (16-oz.) package vermicelli
• 1 (2-lb.) whole deli-roasted chicken*
• 1 tablespoon butter or margarine
• 1 (8-oz.) package sliced fresh mushrooms
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1/2 cup chopped celery
• 1 (16-oz.) loaf pasteurized prepared cheese product, cubed
• 1 (10-oz.) can diced tomatoes and green chiles
• 1 cup frozen green peas
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup Italian-style breadcrumbs
• 1/4 cup Parmesan cheese

1. Prepare pasta according to package directions. Drain and set aside.
2. Remove chicken from bones; cut chicken into bite-size pieces, and set aside.
3. Melt butter in a large Dutch oven over medium heat. Add mushrooms and next 3 ingredients; saute 8 minutes or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan cheese.
5. Bake at 350u0b0 for 20 minutes or until bubbly.
6. *2 cups chopped cooked chicken may be substituted.

vermicelli, chicken, butter, mushrooms, onion, green bell pepper, celery, cheese, tomatoes, frozen green peas, salt, ground black pepper, italianstyle breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-spaghetti-0 (may not work)