Chicken Spaghetti

Boil chicken in 3 quarts water until cooked through.

Remove chicken, reserving broth. Cut chicken into bite size pieces. Discard skin and bones.

Set aside. Cook onion in margarine in skillet until tender; set aside.

Add enough water to broth to make 3 quarts. Bring to a boil.

Cook the vermicelli in broth until tender. Do not drain. Add Velveeta cheese. Cook until melted. Add tomatoes, mushrooms, onion and seasonings.

Pour into baking dishes.

Bake at 325° for 20 to 30 minutes or until bubbly. This is very good cooked in a crock-pot also.