Chicken Spaghetti - cooking recipe

Ingredients

1 large hen or 2 fryers, cooked and deboned
2 large green peppers
2 large onions
1 1/2 sticks oleo
12 oz. vermicelli spaghetti
2 cans Ro-Tel tomatoes, 1 drained
1 can peas, drained
2 large cans sliced mushrooms
2 Tbsp. Worcestershire sauce
2 lb. Velveeta cheese

Preparation

Season and cook chicken in enough water to have 1 1/2 quarts broth.
Chop and saute onions and peppers in oleo.
Cook spaghetti in chicken broth.
Add Ro-Tel, onions and peppers and cook until mixed well.
Add peas and mushrooms, then cheese.
Stir until cheese melts.
Add deboned chicken and cook in casserole until it bubbles.
Can be frozen.