6 chicken breasts
Celery, diced
2 green peppers, diced
2 onions, diced
20 oz. vermicelli
1 can chicken broth
20 oz. Cheddar cheese, grated
2 cans cream of mushroom soup
1 can mushrooms
1 c. white wine (optional)

Boil chicken with celery, green peppers and onions until done. Remove chicken and dice. Add vermicelli to broth and cook until soft, but firm. Drain all but 1 cup of broth. Keep vegetables. To the 1 cup of broth and vegetables, add the remaining ingredients and chicken. Put in covered pan and bake at 350 degrees for 1 hour.