Boil 2 large chickens plus 1 pkg chicken breasts in water seasoned with 1 cup onion and 2 cups celery. Save broth. Debone and cut chicken into bite-size pieces.
Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.
Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.
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