---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Chicken Spaghetti Delight
 Categories: Chicken, Pasta
      Yield: 6 servings

      1 ts Chicken bouillon
      3 lb Frying chicken, cooked,
           -skinned, deboned (4 cups)
      6 oz Vermicelli, drained but not
           -rinsed
      3 tb Olive oil
      1 ea Onion, diced
      4 ea Stalks celery, diced
      1 c  Chopped green pepper
     16 oz Can tomatoes, undrained
      2 oz Jar sliced mushrooms, drain
 15 3/4 oz Can cream of mushroom soup
      1 ts Basil
    1/2 ts Oregano
    1/2 ts Italian seasoning
      1 ts Lawry's Seasoned Salt
    1/4 lb Grated cheddar cheese
      1 c  Canned gren peas, drained

  Cook vermicelli according to package directions, using reserved chicken
  stock and adding water for the remaining liquid required.  Drain, but do
  not rinse, vermicelli.  Place in a large bowl and add bouillon.  Stir to
  mix well.  In a large frying pan, add oil, onion, celery and green pepper.
  Saute over medium heat until vegetables are tender.  Add tomatoes,
  mushrooms, soup, basil, oregano, Italian seasoning and Lawry's Seasoned
  Salt.  Mix and simmer about 30 minutes.  While the tomato mixture is
  cooking, cut the cooked chicken into large bite-sized pieces.  In a large
  bowl, mix vermicelli, chicken, soup mixture and cheese.  Then add green
  peas and gently stir to mix well.  Serve immediately while hot.  Serve
  with a salad and toasted garlic bread.

  Note:  This mixture can also be baked at 325 degrees for 20 minutes in a
  9x13 inch casserole dish, covered, if desired.
From: KOUNTRY COOK #1 @1912232
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