Chicken Rotel - cooking recipe

Ingredients

4 c. cooked chicken (reserve broth)
2 cans Ro-Tel tomatoes
1 (16 oz.) can LeSueur English peas, drained
1 (4 oz.) can mushrooms, drained
1 large onion, chopped
1 large bell pepper, chopped
1 lb. Velveeta cheese
1 stick oleo
1 (12 oz.) pkg. vermicelli

Preparation

Boil chicken.
Saute pepper, onion and mushrooms in oleo. Cook vermicelli in the chicken broth and drain.
Add Velveeta cheese to onion, pepper and mushrooms to melt.