12 oz. uncooked vermicelli
1/2 c. butter, melted
1 (10 3/4 oz.) can cream of chicken soup
1 lb. Velveeta cheese, cubed
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1 small onion, chopped
1 tbsp. Worcestershire sauce
1 chicken fryer, cooked, boned and cut into pieces
salt and pepper to taste

Cook vermicelli in salted boiling water for 9 minutes; drain. While vermicelli is cooking, mix butter, soup and cheese. Add Ro-Tel tomatoes, onion, Worcestershire sauce and chicken. Salt and pepper to taste as needed. Add the hot vermicelli and gently mix to blend well. Pour into a greased 9 x 13 baking dish.

Bake at 350°F for 45 minutes or until bubbly.