Mexican Chicken Spaghetti

• 8 chicken breasts, boiled, chopped, reserve 6 cups broth
• 12 ounces vermicelli, cook in broth
• 1 large green pepper, chopped
• 1 large onion, chopped
• 12 ounces Velveeta Mexican cheese
• 1 (10 ounce) can Ro-tel Mexican festival tomatoes
• 2 (3 ounce) jars mushrooms
• 12 cup butter

1. Saute onion and pepper in butter.
2. Combine all ingredients.
3. Bake 350 degrees for 30 minutes or until bubbly and browned.

chicken breasts, vermicelli, green pepper, onion, cheese, rotel mexican, mushrooms, butter

Taken from www.food.com/recipe/mexican-chicken-spaghetti-291226 (may not work)