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.