2 lg. chickens,
2 lg. chopped green peppers
2 lg. chopped onions
1 lb. box Velveeta cheese
1 lg. can mushrooms
1 stick butter
1 (7 oz.) pkg. vermicelli
1 can Rotel tomatoes
2 tbsp. Worcestershire sauce
1 c. tiny green peas

Boil chicken and save at least 1 1/2 quarts of broth. Saute onions and bell peppers. Cook vermicelli in broth saved. Don't drain. Add Rotel tomatoes, mashed. Add Worcestershire sauce and cook 5 more minutes. Add drained peas, mushrooms, onions and peppers. Add cheese, cut in chunks and stir until cheese is melted. Add cut up chicken and stir thoroughly. Cook 45 minutes at 350 degrees.