8 oz. vermicelli, cooked
1/2 green pepper
1 sm. onion
2 oz. mushroom pieces or fresh
3 cooked chicken breasts, cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Cheddar cheese
Slivered almonds (optional)

Saute onion, green pepper and mushrooms in butter. Mix with remaining ingredients except cheese and almonds. Put in buttered casserole; sprinkle cheese and almonds on top. Bake at 350 degrees for 30 minutes.

Note - I usually use 2 cans cream of chicken and mushroom soup, instead of 2 separate kinds. Also this is easily doubled to serve a larger group of people.