Rotel Chicken Casserole

• 1 large chicken
• 1 large bell pepper, chopped
• 1 large onion, chopped
• 3/4 stick margarine
• 5 to 7 oz. vermicelli spaghetti
• salt and pepper to taste
• 1 small can English peas, drained
• 1 large can mushrooms, drained
• 1 large can Ro-Tel tomatoes, including juice
• 1 Tbsp. Worcestershire sauce
• 1 lb. box Velveeta cheese

1. Cook chicken until tender.
2. Debone chicken and reserve 1 quart of chicken broth.
3. Cook spaghetti in chicken broth until tender, do not drain.
4. Saute bell pepper and onion in margarine.
5. Add to spaghetti.
6. Add other ingredients including chicken and cheese (cut cheese into small pieces).
7. Pour into 1 large or 2 small casserole dishes.
8. Bake at 350u0b0 for 20 to 30 minutes.
9. This dish freezes well.

chicken, bell pepper, onion, margarine, vermicelli spaghetti, salt, english peas, mushrooms, rotel tomatoes, worcestershire sauce, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275410 (may not work)