Step 1

Cook the raw vegetables in the microwave until tender or saute in butter until tender.

Step 2

Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.

Step 3

Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.

Step 4

Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.

Step 5

Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.

Step 6

Top with the chicken and cheese mixture.

Step 7

Bake at 350 degrees for 30 mins.

Step 8

Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.