1 tbsp. of butter
1 can of diced/chopped black olives
1 diced medium onion
1 diced medium bell pepper
1 can cream of chicken soup
1 can diced Rotel
16 oz. of Velveeta, cubed
2 1/2 c. cooked diced chicken breast
1 (7 oz.) pkg. of vermicelli, cooked and drained

Sauté onions, pepper, and olives in butter. Add soup, Rotel, Velveeta, and chicken. Mix with vermicelli.

Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350°F until hot and bubbly.