Chicken Rotel

By Emcneil

Ingredients

• 6 cups cooked chicken
• 1 7 oz. pkg. vermicelli spaghetti
• 2 large bell peppers,chopped
• 2 large onions, chopped
• 3/4 cup butter
• 1 can rotel
• 2 Tablespoons Worchestershire sauce
• 1 3 oz. can mushrooms
• 2 lbs. velvetta cheese, cubed

Preparation

Step 1

Cook chicken. Save 1 1/2 qts. broth. Cook spaghetti in broth, drain, but do not rinse. Save broth and add to mixture later. In large skillet, saute peppers and onions in butter. Add tomatoes, worchestershire sauce, mushrooms and cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Pour into large casserole and bake at 350 until mixture bubbles.