2 chickens, cooked & deboned, keep 1 1/2 qts. of broth
1 (7 oz.) pkg. vermecilli spaghetti
1 can Rotel tomatoes
1 jar mushrooms, drained
1 can English peas, drained
2 tbsp. Worcestershire sauce
2 lbs. Velveeta cheese
2 lg. bell peppers & 2 lg. onions, sauteed in 1 1/2 sticks butter

Cook spaghetti in broth. Add all ingredients, add chicken last.