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4 to 6 chicken breasts
2 large bell peppers
1 can tiny English peas,
1 can mushrooms, drained
1/2 stick margarine
2 large onions
12 oz. pkg. vermicelli
2 Tbsp. Worcestershire sauce
2 lb. Velveeta cheese
1 can Ro-Tel tomatoes
garlic powder to taste

Boil chicken with salt, pepper and garlic powder. Chop
onions and bell peppers and saute in margarine. Cook
vermicelli in chicken broth after removing chicken. Debone
chicken and tear into small pieces. Add remaining ingredients.
Add chicken to mixture. Bake in a greased casserole dish at
350 degrees until bubbly. This dish freezes well.

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