1 med. hen
2 lg. bell peppers, chopped
2 lg. onions, chopped
1 1/2 sticks butter
1 (7 oz.) pkg. vermicelli
1 (10 oz.) can Rotel tomatoes
2 tbsp. Worcestershire
2 lbs. Velveeta cheese
1 (17 oz.) can tiny English peas

Season and cook hen in enough water to have at least 1 1/2 quarts broth. Saute pepper and onion in butter. Cook vermicelli in 1 1/2 quarts broth and leave it in the broth. Add tomatoes and 1/2 the juice; add Worcestershire sauce and cook until thick. Cut up cheese, add to vermicelli mixture and stir until melted. Add drained peas and the onion mixture. Remove chicken from bone, cut into pieces and add to vermicelli mixture. Salt and pepper well. Place in 2 or 3 quart casserole. Bake at 350 degrees for about 30 to 40 minutes.