Chicken Rotel - cooking recipe

Ingredients

1 can Ro-Tel tomatoes and peppers, diced
1 small box Velveeta or small box mild Mexican Velveeta or Ro-Tel cheese
1/2 stick margarine
onion and bell pepper, sauteed in butter to suit taste
1 can English peas
1 (12 oz.) pkg. vermicelli spaghetti
mushrooms (optional)
cooked chicken (4 breasts or mixed dark and white)

Preparation

Boil and debone the chicken.
Reserve broth for boiling spaghetti.
Saute onion and bell pepper in 1/2 stick margarine. Mix the cooked noodles, onion and bell pepper and Ro-Tel tomatoes together.
Add chicken, peas and mushrooms; mix again.
Top with the cheese.
Bake at 350\u00b0 until cheese has melted.
(I do not drain the noodles, but dip them from the pan; this leaves them moist.) Some broth may be added before adding the cheese to prevent drying out during baking.
This makes a large meal.