Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        vermicelli spaghetti
   2                    chicken fryers
   2      cans          ro*tel tomato w/green chili
   1      can           tiny english peas -- drained
   1      pound         processed cheese
   1      large         green pepper -- chopped
   1      large         onion -- chopped
   1 1/2  sticks        butter or margarine
                        salt
                        pepper

Preparation:

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and add to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken. Mix well and pour into greased casserole dish. Bake at 350F until blended through. This recipe freezes well. This recipe was contributed by Lee Rounsville of Oakland Mississippi to the book "Snake, Rattle and RO*TEL."