Chicken Spaghetti

1 10 oz. can Rote| tomatoes
1 7 oz. package Vermicelli spaghetti
2 cans mushrooms (stems and pieces)
1 stick 1 Velveeta cheese
1 can LeSeur peas
1 small chopped bell pepper
1 medium onion

Boil chicken and debone. Cook Vermicelli in broth. Melt oleo in skillet and saute onion and bell pepper. Add peas, Rotel tomatoes, mushrooms and cheese. Add Vermicelli and chicken, mix well. Empty mixture into casserole. Bake at 350 degrees for 30 minutes.

Serves 10