1 hen
2 green peppers
2 lg. onions
1 1/2 sticks butter
12 oz. pkg. vermicelli
2 cans Rotel tomatoes with green chilies
2 lb. box Velveeta cheese
1 lg. can drained mushrooms
1/4 c. green olives
1/2 c. black olives

In large pan boil chicken and then remove chicken from water. Chop peppers and onions, add to water. Let cook for 15 minutes. Add butter, vermicelli, cook until vermicelli is done. Add Rotel tomatoes (can use only one can if desired). Take chicken from bone and add chicken. Dice Velveeta cheese and add. Put in mushrooms and olives. Let simmer on stove, stirring occasionally to make sure cheese is all melted.