1 chicken
1 lg. can English peas
1 can mushrooms
1 can Rotel tomatoes
1 pkg. vermicelli spaghetti (or egg noodles)
1 lb. Velveeta cheese

Boil chicken, remove bones, leave juice in pot and cook vermicelli. Drain vermicelli, add cut-up cheese, drain peas and mushrooms. Add Rotel tomatoes. Mix together, cook in Pyrex dish. Top with cracker crumbs and bake at 350 degrees for 20 or 30 minutes.