1 young fryer
7 oz. pkg. vermicelli
1 chopped onion
1 chopped bell pepper
2 tbsp. Shedd spread
2 tbsp. Worcestershire sauce
1 lb. grated cheese (your choice)
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can green peas, drained
1/2 tsp. salt and pepper

Boil chicken and remove from bones. Cook vermicelli in chicken broth adding water if necessary to make 1 quart. Saute onions and bell peppers in Shedd spread. Mix all ingredients in buttered casserole dish and sprinkle with grated cheese. Bake at 350 degrees for 30 minutes. Yield: 6 servings.