Chicken Rotel

Chicken Rotel 1 - 4 or 5 pound hen 2 large green peppers, chopped 2 large onions, chopped 1 1/2 sticks margarine 1 ( 7oz.) package Vermicelli thin spaghetti 1 can Rotel tomatoes, mashed 1/2 pound Velveeta cheese 1 large can of mushroom buttons, drained 1 can tiny English peas, drained 2 Tbls Worcestershire sauce Salt and pepper to taste Season and cook chicken in enough water that there will be 1 1/2 quarts broth when chicken is done. This will take about 1 1/2 hours to cook tender. Saute' peppers and onions in margarine. Cook Vermicelli spaghetti in chicken broth ( 1 1/2 quarts) and mashed Rotel tomatoes, Worcestershire sauce and cook until thickened, not too long. Add peas and mushrooms, that have been drained. Add shredded cheese, stir until cheese melts. Add Chicken, that has been deboned, and mix well