10 to 12 chicken breasts
4 to 6 chicken thighs
Salt & pepper to taste
3 qts. chicken broth
2 lg. green peppers, chopped
2 lg. onions, chopped
1/4 c. butter
1 lb. vermicelli
3 lbs. processed cheese
1 (10 oz.) can Rotel tomatoes & green chilies
2 tbsp. Worcestershire sauce
1 (6 oz.) can sliced mushrooms, drained

In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.

In a medium skillet, saute peppers and onions in butter until soft. In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese, cut in chunks. Stir until melted. Add Rotel, Worcestershire, mushrooms, onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees for 45 minutes or until bubbly. Yield: 16 servings.