8 boiled chicken breasts, chopped
1 (12 oz.) pkg. vermicelli, cooked in chicken broth
2 lg. onions, chopped
2 bell peppers, chopped
1 stick butter
1 can Rotel tomatoes
1 can mushrooms

Saute onions and peppers in butter; add tomatoes, mushrooms, chopped chicken and vermicelli. Pour into a buttered casserole dish. Bake at 350 degrees for 30 minutes. Optional: 1 can of English peas added.