Subj:  Chicken Spaghetti

From:  EBWATERS

Chicken Spaghetti

10-12 chicken breasts
4-6 chicken thighs
salt and pepper to taste
3 quarts chicken broth
2 large green peppers, chopped
2 large onions, chopped
1/4 C butter
1 pound vermicelli
3 pounds processed cheese (Velveeta)
1 10 oz. can Rotel Tomatoes with green chiles
2 tbsp. Worcestershire Sauce
1 6 oz. can sliced mushrooms, drained
1 17 oz. can English peas, drained

In a large pot, boil chicken pieces until tende.r Salt 
and pepper to taste. Cool meat in its
broth and reserve broth. Supplement reserved broth with 
canned broth to make 3
quarts. Remove skin and bones and cut chicken into bite-sized 
pieces. In a medium
skillet, saute peppers and onions in butter or margarine 
until soft. In a very large pot,
bring broth to a boil and cook vermicelli in broth until 
tender. Do not overcook. Leave
vermicelli in broth. Add cheese, cut in chunks. Stir 
until melted. Add Rotel tomatoes
and chiles, Worcestershire sauce, mushrooms, peas, onion 
mixture and chicken. Pour
into one large or several small casserole dishes. Bake 
at 350 for 45 minutes or until
bubbly. Makes 16 servings.