5 or 6 cooked chicken breasts, cut up
12 oz vermicelli
1 stick butter
2 lbs. velveeta cheese, cut up
1 1/2 qts. chicken broth
1 1/2 chopped onion
1 1/2 chopped bell pepper
1 can Rotel
1 small or med. jar of sliced mushrooms, drained
1 can small english peas, drained
S&P to taste

-Boil chicken breasts until done, then cut into bite size pieces.
-Cook vermicelli according to package directions.
-In the butter, saute the onions and peppers until done, then add the Rotel, mushrooms and peas. Heat thoroughly.
-In the same large pot used for the vermicelli, heat the chicken broth to a slight boil, then add the velveeta and chicken. Simmer and stir until most of the velveeta has melted.
-Add the pasta, Rotel mix and s/p to taste.

You can use one very large pan, or two, 3 qt. casseroles, or cook just one, and freeze (uncooked)the other.
-Bake in pre-heated 350 oven until bubbly.

***You can use the original, mild or hot versions of Rotel.
***I use Nature's Seasoning instead of salt

Donna