Rotel Tomato Casserole

7 ounces pkg. Vermicelli spaghetti
1 frying chicken
1 stick oleo
1 onion
1 bell pepper
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 small package Velveeta cheese
1/2 teaspoon 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 oleo 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.

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