1 chicken, deboned
1 can Rotel
1 onion
1 lb. Velveeta cheese, cut into cubes
1 can cream of mushroom soup
1 pkg. Vermicelli spaghetti
1 stick butter

Boil chicken with enough water to make 1 1/2 quarts of broth. Debone chicken when cooked. Chop onion and saute in butter. Cook spaghetti in chicken broth until half cooked. (If you do not have that much broth, add water to what you have to make 1 1/2-quarts.)

Mash Rotel in mushroom soup. Add soup, spaghetti, onion and cheese to chicken. Stir and mix well. Pour into oblong pan and cook in a 350 degree oven until hot and bubbly.