1 1/2 - 2 lbs. boneless chicken (turkey)
1 1/2 - 2 c. diced celery
1/2 bell pepper, diced
1 lg. onion, chopped
1 can pimentos
1 (8 oz.) can mushrooms
1 can green or ripe stuffed olives
3 tbsp. Worcestershire sauce
5 cloves garlic, chopped
1 lb. pkg. vermicelli

Cook chicken in broth until done. In large skillet, cook together celery, bell pepper, onion, mushrooms, olives and pimentos, garlic and Worcestershire until ingredients are tender.

Cook vermicelli in broth, saving some broth after draining.

In a large (13x9) pan mix together the vermicelli, chicken pieces and vegetables. Top with shredded cheese and heat until cheese melts. (Add a little broth before baking, if needed, to prevent dryness.)