5 or 6 chicken breasts
1/2 c. chopped onion
3/4 c. butter
12 oz. pkg. vermicelli spaghetti
1 can Ro-Tel tomatoes with chilies, drained
2 lb. Velveeta cheese
2 cans English peas, drained (optional)
1/2 c. ripe olives, chopped
1/2 c. stuffed green olives, chopped

Cook chicken until tender. Save 1 1/2 cups of broth and cook spaghetti in chicken broth; do not drain. Dice chicken into bite size pieces. Dice cheese and add to hot spaghetti. Stir until cheese is melted. Sauté onion in butter. Add all ingredients. Pour into two 9 x 13-inch pans.

Bake at 350°F for 30 to 45 minutes.

I put part of recipe into smaller containers and freeze for later use. If you like spicier food, add 2 cans of Ro-Tel.