8 (3 lb.) chickens
3 lg. green peppers
1 lb. bacon
3 lbs. grated Mozzarella cheese
2 tsp. chili powder
1 tsp. black pepper
5 (1 lb.) pkgs. vermicelli
4 onions, chopped
3 (8 oz.) cans mushrooms
24 oz. sharp cheddar, grated
2 tsp. salt
1/2 tsp. cayenne pepper

Cook chickens one hour in water. Remove, debone and chop. Remove one cup of chicken broth for later. Cook vermicelli in remaining broth, until al dente. Mix 2 cheeses together and reserve 4 cups for topping. Cut up bacon and saute with peppers, chili powder, salt, pepper and cayenne pepper. Combine the bacon saute, chopped chicken, cooked vermicelli, 1 cup of broth, canned mushrooms, undrained and remaining cheese. Put in 4 three quart casseroles and top with reserved 4 cups of cheese. Bake at 350 degrees for 45 minutes (if chilled first, bake about 1 hour). Serves 48.