7 oz. Vermicelli spaghetti
4 to 6 chicken breasts
1 can cream of chicken soup
1 lb. velveeta cheese
1 medium onion, chopped
1 can Rotel
3/4 stick butter
1/2 tsp. Tabasco
1 medium green pepper, chopped
small can mushrooms (optional)

Cook and chop chicken. Cook pasta in chicken broth and drain. Place both in a large dish. Sauté onions, peppers, and mushrooms in butter until tender. Add soup and cheese. Stir until cheese is melted. Add hot sauce. Pour mixture over chicken and pasta.

Bake at 350°F for 30 minutes.