7 oz. pkg. Vermicili spaghetti
1 frying chicken
1 stick butter
1 onion
1 bell pepper
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 sm. pkg. Velveeta cheese
1/2 tsp. 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 butter 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.