Cook and bone chicken, at least four cups.

2 lbs. Velveeta cheese, diced
2 onions, chopped
2 peppers, chopped
12 oz. Vermicelli spaghetti
5 c. chicken broth
2 cans Rotel tomatoes, or 1 can Rotel tomatoes and small jar picante sauce
1 lg. can sliced mushrooms, drained
1 (10 oz.) pkg. green peas, thawed
1/4 c. chopped green olives
1/4 c. chopped black olives

Boil chicken and cut into bite size pieces. Saute onions and pepper in 1 1/2 stick butter until tender. Use chicken broth to cook spaghetti. Drain and save broth to use for moistening casserole. Mix all ingredients together. Cook 45 minutes in a 350 degree oven, covered. Allow a little time to set before serving. Makes 2 large casseroles.