3 lbs. cut-up frying chicken
2 chicken-flavor bouillon cubes
1 can Rotel tomatoes
8 oz. cubed Velveeta cheese
1 sm. can undrained peas
1 sm. jar pimentos
1 (8 oz.) pkg. vermicelli
1 lg. chopped onion
1 med. chopped green pepper
1 stick butter

Cook chicken in water with bouillon cubes added. Cool. Remove chicken from bones and dice. Cook vermicelli in chicken broth. Drain.

Saute peppers and onion in butter. Mix all ingredients together. Bake in greased pan at 350 degrees for 25 minutes or until bubbly. Excellent! Great! Fantastic!