1 stick butter
1 (2 1/2 lb.) fryer
2 c. celery or a can of cream of celery soup and celery seeds
2 onions, chopped
2 big bell peppers, chopped
1 1/2 qt. chicken broth
Salt and pepper
1 (7 oz.) pkg. vermicelli (spaghetti)
1 can Rotel tomatoes
1 can green peas
1 jar chopped mushrooms
1 (16 oz.) jar Cheez Whiz (with jalapeno, if desired)

Boil chicken with chopped celery and salt and pepper. If using celery soup, add later. Saute peppers and onions in butter. Cook vermicelli in chicken broth. do not drain. If using chicken soup, dissolve in this. Add other ingredients. Bake in large casserole dish at 350 degrees until heated through.

I double this recipe and divide into several dishes and freeze them. Makes the perfect Sunday dinner, emergency company supper or "sick friend" meal.