1 (3 lb.) fryer
12 oz. spaghetti
1 can Rotel tomatoes
1 sm. onion, chopped
1 sm. green pepper, chopped
1/4 stick butter
1 tbsp. Worcestershire sauce
1 lb. Velveeta cheese
1 can sliced mushrooms (drained)
1 can English peas
1 c. chicken broth

Boil chicken 1 hour. Boil spaghetti in chicken stock, reserve 1 cup. Brown onion and green pepper in butter. Add cheese, tomatoes, mushrooms, peas and the 1 cup of stock plus Worcestershire sauce. Simmer until cheese has melted.

Fold in spaghetti and chicken. Put in casserole bake at 350 degrees until bubbly.