3 1/2 lb. chicken
2 onions, chopped
2 bell peppers, chopped
1 can Ro-Tel tomatoes
1 tsp. Worcestershire sauce
1 stick butter
2 lb. Velveeta, melted
12 oz. pkg. vermicelli spaghetti
1 can English peas (optional)
1 small jar pimento

Boil chicken; remove from bone. Cut in bite-size pieces. Mash the can of Ro-Tel tomatoes together with half of the juice from the can. Sauté onions and bell pepper in butter. Add Worcestershire sauce. Add pimento. Add Ro-Tel and melted cheese. Cook spaghetti in chicken broth. Drain. Mix spaghetti and chicken. Pour other mixture over and mix well. (Note: May add some chicken broth to keep from being so firm.)

Bake 30 minutes at 350°F.