Instructions: Season and bake hen in enough water so that you will have 1/2 to 1 quart broth in which to cook vermicelli. Cook hen according to size. Chop and saute green pepper and onions in margarine. Cook vermicelli in chicken broth. When almost done, add Ro-Tel tomatoes (mashed) but only 1/2 the juice. Add Worcestershire sauce, sauteed onions and peppers. Cool together until it begins to thicken. Add peas, mushrooms and cheese. When cheese has melted, add chicken that has been cut to desired size. Season to taste with salt and pepper. Cook, uncovered, in 2 (2-1/2 quart) casserole dishes at 300 to 350 until bubbly.

Yield: 16 to 20 servings.

MIRAIM F. HASSON

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.