Charlotte'S Chicken Rotel Spaghetti - cooking recipe

Ingredients

1 Tbsp. of oleo
1 can of diced/chopped black olives
1 diced medium onion
1 diced medium bell pepper
1 can cream of chicken soup
1 can diced Rotel
16 oz. of Velveeta, cubed
2 1/2 c. cooked diced chicken breast
1 (7 oz.) pkg. of vermicelli, cooked and drained

Preparation

Saute onions, pepper, and olives in oleo.
Add soup, Rotel, Velveeta, and chicken.
Mix with vermicelli.
Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350\u00b0 until hot and bubbly.