Everything Chicken Spaghetti

• butter↗1⁄2 cup
• large green bell pepper, chopped1
• large onion, chopped↗1
• chicken, cooked and chopped↗3 cups
• (10 ounce) cans diced tomatoes with green chilies, drained2 cans
• (4 1/2 ounce) jars mushrooms, sliced and drained↗2 jars
• (15 ounce) can English peas, drained↗1 can
• (15 ounce) can chicken broth↗1 can
• (10 3/4 ounce) can cream of mushroom soup1 can
• (3 7/8 ounce) black olives, sliced and drained1 can
• teaspoon salt↗1 teaspoon
• teaspoon ground black pepper↗1 teaspoon
• (8 ounce) packages sharp cheddar cheese, shredded↗2 packages
• (7 ounce) packages vermicelli (broken into 2-inch pieces, cooked and drained)2 packages

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Lightly grease a 4-quart baking dish.

3. 3

   In large Dutch oven, melt butter over medium heat.

4. 4

   Add pepper and onion, and cook for 5 minutes, or until tender.

5. 5

   Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt and pepper until combined.

6. 6

   Add cheese, stirring until melted.

7. 7

   Add vermicelli, tossing gently to combine.

8. 8

   Spoon into prepared dish; bake for 30 minutes or until hot and bubbly.