1 lg. fryer (3-4 lbs.)
1 (12 oz.) pkg. vermicelli
2 green peppers, chopped
2 onions, chopped
1 1/2 sticks butter
1 lg. can sliced mushrooms
2 tbsp. Worcestershire sauce
1 1/2 lbs. Velveeta cheese, cubed
1 can Rotel tomatoes with only half liquid

Boil chicken until tender. Remove chicken and save broth. Saute onions and peppers in butter until tender. Add mushrooms and cook together. Add Rotel and Worcestershire sauce to sauteed mixture. Cube cheese and add to mixture, stir until melted. Remove chicken from bones and chop into bite sized pieces. Add to mixture. Cook vermicelli in reserved chicken broth until tender. Layer noodles and chicken mixture in a 9"x13" pan. Bake at 350 degrees until bubbly.