1 lg. chicken, cut up
1 lg. bell pepper
1 can Rotel tomatoes
3/4 stick butter
1 lb. Velveeta cheese
1 sm. jar sliced mushrooms
1 lg. onion
1 tbsp. Worcestershire sauce
1 (7 oz.) pkg. vermicelli spaghetti

Cook and season chicken in water (enough to have 1 quart broth left). Cool and debone chicken. Chop and saute onions and peppers in butter. Add tomatoes (mashed) and Worcestershire sauce. Simmer for 4 minutes until blended. Add chopped cheese, stirring until melted. Add chicken and mushrooms.

Cook vermicelli in broth and add to preceding mixture. Salt and pepper to taste. Place in greased casserole and heat until bubbly.