1 stick butter 1 onion, finely chopped 1 bell pepper, finely chopped 1 can cream of mushroom soup 1 can Rotel 1 lb. Velveeta cheese, cubed 1 (16 oz.) vermicelli spaghetti 4 to 5 boneless skinless chicken breasts, boiled and cut up
Melt butter in pan; saute onion and bell pepper. Add cream of mushroom soup. Mix well and then add Rotel and Velveeta cheese. Heat until cheese is melted. Add chicken. Cook spaghetti according to package. Drain. Mix with sauce and serve.
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