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.

inch casserole dish, covered, if desired.