Chicken Rotel

Directions

1. 1
   Season and cook hen in enough water so that there will be 1 1/2 quarts broth.
2. 2
   Chop and saute onions and peppers in the 1 1/2 sticks butter.
3. 3
   Cook the vermicelli in the 1 1/2 quarts chicken broth.
4. 4
   When vermicelli is tender, add the onion and pepper mixture to the vermicelli.
5. 5
   (Do not drain off extra broth).
6. 6
   Add mashed Ro-Tel tomatoes with half of the tomato juice.
7. 7
   Add Worcestershire sauce and chopped mushrooms.
8. 8
   Cut Velveeta cheese into cubes and add to mixture.
9. 9
   Stir over low heat until cheese is melted.
10. 10
    Add cooked chicken which has been removed from the bones. Pour into casserole dish and bake in 350° oven until bubbly.