5 lb. hen or fryer
1 lg. green bell pepper
2 cans Rotel
1 1/2 sticks butter
2 lb. Velveeta cheese
1 can English peas
1 lg. can mushrooms
2 lg. onions
2 tbsp. Worcestershire sauce
2 (7 oz.) pkg. vermaceli spaghetti

Cook and debone chicken. Save broth. Chop and saute onions and pepper in butter. Add Rotel and Worcestershire sauce. Simmer a few minutes. Add cheese. Stir until cheese melts. Add chopped chicken, mushrooms and peas. Use 1 1/2 quarts of broth to cook the spaghetti in. Add (not drained) to sauce. Add salt and pepper. Put in casserole dish and heat in oven until bubbly.