4 lg. chicken breast
2 lg. chopped green peppers
2 lg. chopped onions
1 stick butter
1 (12 oz.) pkg. vermicelli spaghetti
1 lg. can mixed vegetables
1 can Rotel tomato (mash and use juice)
1 jar mushrooms
2 tbsp. Worcestershire sauce
2 lbs. Velveeta cheese
1 1/2 c. chicken broth

Cook chicken in enough water to make 1 1/2 quart of broth. Saute onions, peppers, mushrooms in butter. Cook spaghetti in broth. When tender add tomatoes, Worcestershire sauce and cook until slightly thickened. Add vegetables, mushrooms, onions and pepper. Mix well. Add shredded cheese and stir until melted. Salt and pepper to taste. Add chopped chicken, mix well. Make 3 casseroles. Good to freeze and cook later. Bake for 30 minutes or until bubbly at 350 degrees.