1 hen or 2 fryers
2 chopped bell peppers
2 chopped onions
1 stick butter
1 tsp. Worcestershire
1 pkg. Vermicelli spaghetti
1 can Rotel tomatoes or pimentos (Linda uses hot taco picante sauce)
1 (17 oz.) can drained English peas
1 sm. can mushroom pieces and stems
1 lb. Velveeta cheese

Boil chickens until tender, reserving 2 quarts chicken broth. Cut chicken into pieces. Cook spaghetti in chicken broth. Cut cheese into cooked spaghetti mixture. Saute onions and bell peppers in butter. Add cut-up chicken and add rest of ingredients to spaghetti mixture. Bake at 300 degrees for 20 minutes or longer if desired.