Chicken Rotel - cooking recipe

Ingredients

2 or 3 lb. fryer chicken
2 sticks chopped celery
7 oz. pkg. vermicelli
1 large onion, chopped
1 large bell pepper, chopped
1 stick margarine
1 can Ro-Tel tomatoes
1 (8 oz.) can English peas (optional)
1 lb. Velveeta cheese*

Preparation

Boil chicken in salt water; cool and debone.
Take 1 1/2 quarts broth from chicken and boil vermicelli in it.
Do not drain.
Saute bell pepper, celery and onion in margarine; add this to vermicelli along with Ro-Tel tomatoes, chicken and cheese. Heat until cheese is melted.
Bake in casserole dish at 350\u00b0 until bubbly.