2 chickens, boiled & deboned
2 lb. Velveeta cheese
12 oz. vermicelli #2 spaghetti
2 lg. bell peppers
2 lg. onions
1 1/2 sticks butter
2 cans sliced mushrooms, optional
1 can diced Rotel tomatoes

Boil chicken in seasoned water; debone. Cook spaghetti in 1 1/2 quarts of broth. Saute onions and bell pepper in butter. Then add the tomato, cheese and mushrooms to spaghetti mixture. Bake at 350 degrees until hot and bubbly.