1 hen, boiled and deboned
2 lbs. Velveeta cheese
1/2 bell pepper, chopped
2 med. onions, chopped
1 1/2 sticks butter
12 oz. spaghetti
1 can English peas
2 cans Rotel tomatoes
2 tbsp. Worcestershire sauce
1 sm. jar mushrooms (if you like)

Salt and pepper hen. Boil until tender. Cool and debone. Condense broth to 1 1/2 quarts. Cook onions and peppers in butter. Cook spaghetti in broth. Add Rotel tomatoes, onions, and pepper. Add Worcestershire sauce. Cook until well mixed. Add peas and mushrooms. Stir in cheese until melted. Add chicken and cook in casserole dish until bubbles - 375 degrees. Great for reunions!