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, saut