Chicken Rotel

Directions

1. 1
   Season and cook hen in enough water to have at least 1 1/2-quarts broth.
2. 2
   Saute pepper and onion in butter.
3. 3
   Cook vermicelli in 1 1/2-quarts broth and leave it in the broth.
4. 4
   Add tomatoes and 1/2 the juice; add Worcestershire and cook until thick.
5. 5
   Cut up cheese, add to vermicelli mixture and stir until melted.
6. 6
   Add drained peas and the onion mixture.
7. 7
   Remove chicken from bone, cut into pieces and add to vermicelli mixture.
8. 8
   Salt and pepper well.
9. 9
   Place in 2 or 3-quart casserole.
10. 10
    Bake at 350° about 30 to 40 minutes.