Chicken Spaghetti

• 1 chicken
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 lb. Velveeta cheese
• 1 small can mushrooms
• 1 (7 oz.) pkg. vermicelli
• 1 can Ro-Tel tomatoes
• 2 Tbsp. Worcestershire sauce
• 1 can LeSueur peas, drained
• 1/2 stick oleo

1. Boil chicken and save 1 1/2 cups broth.
2. Saute onions and bell pepper in oleo.
3. Add tomatoes and Worcestershire sauce.
4. Simmer; add mushrooms with liquid.
5. Add cheese and stir until cheese is melted.
6. Add boned chicken, cut into bite-sized pieces.
7. Cook vermicelli in 1 1/2 quarts chicken broth.
8. Do not drain.
9. Mix with all of the ingredients.
10. Add green peas last so as not to mash peas.
11. Bake at 350u0b0 for 45 minutes.

chicken, onion, bell pepper, velveeta cheese, mushrooms, vermicelli, rotel tomatoes, worcestershire sauce, lesueur peas, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343829 (may not work)