1 fryer, cooked and deboned
oil
bell pepper
onion
2 cans Ro-Tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. Velveeta cheese
4 c. cooked rice
1 can English peas, drained
olives (optional)

Sauté bell pepper and onion in oil. Add Ro-Tel tomatoes and soups. Stir until smooth. Add Velveeta cheese. Cook until cheese is melted. Add rice, peas, olives and chicken.

Bake at 350°F for 30 minutes.