Deluxe Chicken Spaghetti

• 6 lb. chicken breasts
• 2 large chopped green peppers
• 2 onions, chopped
• 1 stick butter
• 1 lb. vermicelli
• 3 lb. Velveeta cheese
• 1 can Ro-Tel
• 2 Tbsp. Worcestershire sauce
• 1 jar sliced mushrooms
• 1 can small green peas, drained
• salt and pepper
• Tabasco
• slivered toasted almonds

1. Cook chicken; boil until tender.
2. Save broth.
3. Cool chicken and cut up.
4. Saute peppers and onions in butter.
5. Cook vermicelli in chicken broth; do not drain.
6. While hot, add cheese in chunks and stir until melted.
7. Then add Ro-Tel, Worcestershire sauce, mushrooms and peas.
8. Add peppers and onions and cut-up chicken. Season with salt, pepper and Tabasco.
9. Put slivered toasted almonds on top.
10. Cook at 350u0b0 until hot and bubbly.

chicken breasts, green peppers, onions, butter, vermicelli, velveeta cheese, rotel, worcestershire sauce, mushrooms, green peas, salt, tabasco, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297617 (may not work)