Rotel Chicken Casserole - cooking recipe

Ingredients

1 large chicken
1 large bell pepper, chopped
1 large onion, chopped
3/4 stick margarine
5 to 7 oz. vermicelli spaghetti
salt and pepper to taste
1 small can English peas, drained
1 large can mushrooms, drained
1 large can Ro-Tel tomatoes, including juice
1 Tbsp. Worcestershire sauce
1 lb. box Velveeta cheese

Preparation

Cook chicken until tender.
Debone chicken and reserve 1 quart of chicken broth.
Cook spaghetti in chicken broth until tender, do not drain.
Saute bell pepper and onion in margarine.
Add to spaghetti.
Add other ingredients including chicken and cheese (cut cheese into small pieces).
Pour into 1 large or 2 small casserole dishes.
Bake at 350\u00b0 for 20 to 30 minutes.
This dish freezes well.