Chicken Spaghetti

1 can Rotel tomatoes

1 bell pepper, chopped

1 onion, chopped

1 lb. Vermicelli

1 can Cream of Mushroom Soup

8 whole chicken breasts, with skin and bones

1 lb. Light Velveeta

butter

Cook chicken on stove and save broth. Cool, debone and cut into bite sized pieces.   Cook pasta in broth, drain.  Saute onion and pepper in butter.  Add Rotel, soup, Velveeta, chicken and Vermicelli.  Mix well.

Bake, covered, 15 min. at 350F the uncovered for 15 min. at 350F.  If refrigerated, cook longer.

Shared by Ashley Parker