A frequent deposit inside Mimi's freezer , a casserole of chicken spaghetti was found there after she left.

• 2 large chickens
• 2 large chopped green peppers
• 2 large chopped onions
• 1 pound box Velveeta cheese
• 1 large can of mushrooms
• 1 stick of butter
• 1 (7 ounce) package of vermicelli
• 1 can Rotel tomatoes
• 2 tablespoons Worcestershire Sauce
• 1 cup tiny green peas

1. Boil chicken and save at least 1 1/2 quarts of strained broth.
2. Cook vermicelli in broth.
3. Do not drain.
4. Skin and bone chicken, shred into bite sized pieces.
5. Saute onions and bell peppers in one stick of butter.
6. Add Rotel tomatoes, mashed.
7. Add Worcestershire Sauce and cook 5 minutes.
8. Add drained peas, mushrooms, onions and peppers.
9. Add cheese, cut in chunks and stir until cheese is melted.
10. Add cut up chicken and stir thoroughly.
11. Cook 45 minutes at 350 degrees.