1 (3 lb.) chicken, cooked & chopped
1 stick butter
1 onion, chopped
1 pepper
2 stalks celery, chopped
1 sm. can mushrooms, drained
1 can Rotel
1 lb. box Velveeta cheese
1 can mushroom soup
1/2 can peas
1 (8 oz.) pkg. vermicelli

Saute onions, celery, pepper and mushrooms in butter. Cook vermicelli in chicken broth. Melt Rotel tomatoes with cheese and soup. Add to sauteed vegetables, stir until melted. Add chicken, spaghetti and peas; mix well. Put in casserole and bake until bubbly in 350 degree oven for 30 minutes.