Chicken Casserole - cooking recipe

Ingredients

2 Tbsp. margarine
1 diced medium onion
1 diced medium bell pepper
1 can cream of chicken soup
1 can diced Ro-Tel
1 lb. Velveeta
3 c. cooked chicken, cubed
1 (7 to 8 oz.) pkg. vermicelli, cooked and drained

Preparation

In a large skillet, saute onion and bell pepper in oleo until tender.
Add soup, diced Ro-Tel, cubed Velveeta and chicken.
Heat until cheese melts.
Season to taste with salt and pepper.
Put 2/3 of mixture in a 9 x 13-inch casserole dish.
Top with pasta and cover with remaining 1/3.
Cook at 350\u00b0 until hot and bubbly. Freezes well.
Serves 8.