8 whole chicken breasts
1 12-oz. pkg. vermicelli
2 large green bell peppers, chopped
2 large onions, chopped
1 c. sliced fresh mushrooms
4 ribs celery, chopped
3/4 c. butter
1 10-oz. can Rotel tomatoes with chilies
1 32-oz. pkg. Velveeta cheese
2 tbsp. Worcestershire sauce

Simmer chicken in lightly salted water until tender, about 45 to 60 minutes. Remove chicken and skim fat. Cook vermicelli in broth, drain and set aside. Reserve broth.

Sauté peppers, onions, mushrooms and celery in butter until tender. Combine Rotel tomatoes with chilies and cheese in top of double boiler. Heat and stir until cheese is melted.

Skin and bone chicken, and cut in pieces. Combine chicken, sautéed mixture, cheese mixture, Worcestershire sauce, and vermicelli. Mix well, add 2 to 3 cups reserved broth, just enough to moisten well, and pour into buttered baking dish.

Bake at 350°F for 30 minutes or until heated thoroughly.

Yield: 12 to 14 servings.