1 lg. fryer (3 to 4 lbs.) (you can use some extra chicken pieces if you want more chicken to be in this dish.)
2 lg. onion, chopped, 1 bell pepper
1 stick butter
1 (12 oz.) pkg. Vermicelli
1 can Rotel tomatoes (10 oz.)
1 lb. Velveeta cheese
1 (10 oz.) pkg. frozen English peas
1 lg. can mushrooms
2 tbsp. Worcestershire sauce

Cook chicken in salted water, enough to have at least 1 1/2 quart broth. Saute chopped onion and bell pepper in butter. Add Rotel tomatoes and juice and Worcestershire sauce. Stir while cooking about 3 minutes. Add cheese thats been cut into strips. Stir until melted. Add peas and mushrooms and chopped chicken--leave it in pretty large chunks. Cook vermicelli in chicken broth about 8 minutes or by directions on package.

Add cooked Vermicelli to cheesy mixture. Also use some (or all) of the broth--makes it good and moist. Pour into a large casserole and top with thin slices of cheese and bake at 350 degrees until bubbly. It is better to add slices about 5 minutes before it's finish baking.