3 lb. chicken, boil, bone and cut up (reserve 1 1/2 qts. broth)
1 onion, chopped
1 bell pepper, chopped
1 stick butter
8 oz. vermicelli, cooked in 1 1/2 qt. reserved chicken broth, do not drain
3 c. frozen English peas, uncooked, but thawed
1 c. mushrooms, either fresh and sauteed or canned
1 lb. cheese, grated
1 can Ro-tel tomatoes

Saute onion, pepper, mushrooms. Add English peas, tomatoes, chicken. Season with salt and pepper to taste (may not need any). Alternate layers of spaghetti, chicken mixture, cheese in 13x9 casserole dish. Bake at 350 degrees for 30 minutes until bubbly.