1 fryer
1 pkg. vermicelli spaghetti (approx. 8 oz.)
1/2 to 1 lb. hoop or sharp cheese, grated
1 lg. bell pepper, chopped
1 lg. onion, chopped
1 can sm. English peas
1 can Rotel tomatoes
Salt & pepper
1 stick butter

Boil fryer and take off bone. Cook spaghetti in chicken broth. Add cheese. Cook onion and pepper in butter until soft and add to spaghetti. Add peas and Rotel tomatoes. Salt and pepper to taste. Place in buttered casserole dish and bake 45 minutes to 1 hour.