Chicken Rotel Casserole - cooking recipe

Ingredients

For Chicken and broth
5 boneless skinless chicken breasts (or more, if desired)
2 onions, diced
2 carrots, sliced
2 stalks celery, sliced
salt (to taste)
pepper (to taste)
10 cups water (or more)
For casserole
8 -10 cups broth (or more)
16 ounces spaghetti or 16 ounces vermicelli
2 onions, diced
2 bell peppers, diced or
3 hot bananas, peppers. seeded and diced
olive oil
2 lbs Velveeta cheese
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans English peas, drained
2 (10 3/4 ounce) cans cream of mushroom soup
1 tablespoon Worcestershire sauce

Preparation

Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are tender.
Remove chicken from broth and boil noodles according to package directions in 8 to 10 cups broth. Try to get the onion in the broth. You almost can't have too much onion in this dish. The carrot and celery don't hurt anything, either. When finished, noodles should still be slightly soupy. Add an extra cup or so of broth if they are not.
Saute onion and peppers in a little olive oil until tender.
Over medium high heat, add Rotel, cream soup, onions, peppers, english peas,and worchestershire to noodles.
Reheat and reduce to simmer.
Add cubed Velveeta and stir until melted. May bake for 20 to 30 minutes to combine flavors, but this is not essential. We usually eat it right out of the pot.