MY Sister sent me this today..I just wanted to shared it with ya'll.

Chicken Spaghetti

1 (3 lb.) fryer, giblets removed
1 small onion, diced
1 bell pepper, diced
1 stick butter
1 pkg. (7 oz.) vermicelli (thin) spaghetti
1 pkg. (8 oz.) Velveeta cheese
1 can Rotel tomatoes, drained and mashed
1 can mushrooms, drained (optional)
2 tbsp. Worcestershire sauce
1 can English peas, drained
Salt and pepper to taste
1 can black olives, drained
Boil chicken in a large pot of water (enough to cover) until done. Remove chicken and chop into bite-size pieces. Save broth for cooking the pasta. In a pan, sauté onion and bell pepper in oleo. While vegetables soften, cook the vermicelli according to package directions, using broth as cooking liquid. Drain cooked pasta and return to pot. Add cheese and melt over low heat. Add onion and pepper mixture to vermicelli. Stir in Rotel, mushrooms (if using) and Worcestershire sauce. Add peas, salt, pepper and chicken. Mix well and place into a casserole dish. Top with black olives. Bake at 350 degrees for 30 minutes.

Snoopy57... aka,,, Jay