Boil & cook whole chicken in 1 quart water. Save broth. De-bone chicken & set
aside.
Add to broth:
1 (8 oz) package of vermicelli   1 small can sliced mushrooms
1 cup celery, chopped (3 stalks)   1 small can sliced black olives
2 or 3 green onions, chopped fine  1 can Rotel tomatoes
1 cup chopped bell pepper (2 peppers)

Cook in broth for 10 minutes, then add:
 1 can cream of mushroom soup
 1 can cream of chicken soup
 ½ to 1 lb Velveeta cheese

Stir until cheese is melted. Add de-boned chicken, garlic salt and pepper. Spoon into a large, greased casserole dish.
Bake at 350 degrees for 20 minutes.