Rotel Tomato Casserole 7 ounces pkg. Vermicelli spaghetti 1 frying chicken 1 stick oleo 1 onion 1 bell pepper 1 can Ro-Tel tomatoes 1 can cream of chicken soup 1 small package Velveeta cheese 1/2 teaspoon hot sauce Boil chicken, remove from bone, and cool. Cook spaghetti in chicken broth then drain; mix with chicken. Pour into large casserole dish. Saute onions and peppers in oleo until tender; add tomatoes and cream of chicken soup and cheese. Stir until cheese is melted. Pour over chicken and spaghetti. Bake at 350 degrees approximately 20 minutes. __._,_.___
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