5 chicken breasts
1 sm. onion
1/2 c. chopped celery
1 sm. bell pepper
1 stick butter
1 (7 oz.) pkg. vermicelli
1 (16 oz.) can English peas
1 (8 oz.) canned mushrooms
1 lb. velvetta cheese
1/2 can Rotel tomato peppers
Salt and pepper

Boil chicken seasoned with salt, pepper and celery. Remove from bone and cut in pieces. Reserve 1 1/2 quart broth. Saute' onion and bell pepper in butter. Boil vermicelli in chicken broth. (DO NOT DRAIN). To vermicelli, add English peas (drained), mushrooms (drained), cheese diced into small pieces, Rotel tomatoes and peppers, onion and bell peppers with butter. Mix carefully. Put in large casserole dish and bake at 350 degrees for 30 minutes. (For hotter dish, use full can of Rotel tomatoes and peppers.