1 pkg. Vermicelli
1/2 green pepper, chopped
1 sm. onion, chopped
1 stick butter
1 can cream of chicken soup
1 c. sliced mushrooms, drained
1 sm. can Rotel
3 cans white chicken (5 oz. size)
1/4 lb. grated cheese

Saute onion and green pepper in butter. Cook vermicelli and drain. Add everything in bowl, saving a little cheese for the top. Salt and pepper to taste. Pour into greased casserole dish (13 x 9). Cook 25 to 30 minutes at 375 degrees.