1 block sharp cheddar cheese, grated
1 fryer, boiled & deboned
1 lb. Vermicelli noodles
1 lb. Velveeta cheese
1 lg. can mushrooms, drained
1 can baby English peas, drained
1 can diced Rotel tomatoes
1 lg. onion
1 lg. bell pepper, sauteed in 1 stick butter

Cook vermicelli noodles in chicken broth (2 to 2 1/2 quarts) until tender, but not too soft. Add Velveeta cheese to hot vermicelli. Stir to melt. Add all other ingredients; mix well. Pour into casserole dish and sprinkle with grated cheese. Bake at 350 degrees until heated through and cheese melted on top. Freezes well.