8 chicken breasts
2 lg. bell peppers
2 lg. onions
1 1/2 sticks butter
1 pkg. (12 oz.) vermicelli
1 can (10 oz.) Rotel tomatoes & chili
1 can cream of mushroom soup
1 can mushrooms
2 tbsp. Worcestershire sauce
1/2 lb. Velveeta cheese

Cook and season chicken breasts. Save broth to cook vermicelli. Drain, do not rinse. Cut chicken breasts into bite-size pieces. Set aside. Chop onions and bell pepper and saute in butter. Add chicken and vermicelli and all ingredients together. Put in large casserole bowl and bake at 350 degrees until bubbles.