Chicken Rotel

• 4 to 5 lb. chicken
• 2 large green peppers, chopped
• 2 large onions, chopped
• 1 stick margarine
• 1 (12 oz.) pkg. vermicelli spaghetti
• 1 large can English peas
• 1 can Ro-Tel tomatoes, mashed (use 1/2 juice)
• 1 large can mushrooms
• 2 Tbsp. Worcestershire sauce
• 2 lb. box Velveeta cheese

1. Cook chicken in enough water to make 1 1/2 quarts broth. Saute onions, peppers and drained mushrooms in margarine.
2. Cook spaghetti in chicken broth.
3. When tender, add tomatoes and half the juice and Worcestershire sauce and cook until slightly thickened.
4. Add peas, mushrooms, onions and peppers.
5. Mix well. Add shredded cheese and stir until melted.
6. Salt and pepper to taste.
7. Add chopped chicken.
8. Mix well.
9. Makes 3 casseroles (good to freeze now and cook later.)
10. Bake 30 minutes or until bubbly at 350u0b0.
11. Add salad and you have a meal.

chicken, green peppers, onions, margarine, vermicelli spaghetti, english peas, rotel tomatoes, mushrooms, worcestershire sauce, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755567 (may not work)