Season and cook chicken in water to make 1 1/2 quarts of broth.

Chop and saute' peppers and onions in margarine.

Remove chicken from water and debone.

Preheat oven to 350°.

Cook pasta in the broth.

Add rotel tomatoes and worcestershire sauce. Cook until mixture is thick.

Add peas, mushrooms and shredded cheese. Stir until cheese is melted.

Add salt and pepper to taste.

Add cooked chicken and stir.

Cook in a large casserole dish until bubbly (approx 30-45 min).

Top with french fried onions. (optional).