Chicken Spaghetti

10 to 12 chicken breasts
4 to 6 chicken thighs
Salt and pepper, to taste
3 quarts chicken broth
2 large green bell peppers, chopped
2 large onions, chopped
1/4 cup butter
1 pound vermicelli
3 pounds processed cheese
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
2 tablespoons Worcestershire sauce
1 (6 ounce) can sliced mushrooms, drained
1 (17 ounce) can English peas, drained

In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.

In a medium skillet, sauté peppers and onions in butter or margarine until soft.

In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees F for 45 minutes or until bubbly.