5 to 6 lb. spring chicken
1 1/2 sticks butter
1 lg. onion
1 lg. bell pepper
1 can Ro-Tel tomatoes
1 tsp. Lea & Perrin sauce
1 lg. can mushrooms
2 lbs. Velveeta cheese
1 pkg. Angel Hair Pasta (8 nests per pkg.)

Boil chicken in salted water until tender. Remove chicken and pick from bones. Cut into bite-size pieces and set aside. Save chicken water to cook Angel Hair pasta. Chop onions and peppers and saute in butter. Add tomatoes and mushrooms. Cook until blended. Add Lea & Perrin and cheese which has been cut into small pieces. When cheese melts, add chicken and cooked pasta. Put in casserole and bake at 350 degrees for 30 minutes.