1 pack of chicken breast filet
1 box of vermicelli noodles
2 cans of Campbell's Cream of Chicken Herb
¼ green bell pepper
¼ red bell pepper
¼ yellow bell pepper
¼ orange bell pepper
¼ white onion
½ cup of olive oil

2 packs of red sazon seasoning
2 packs of yellow sazon seasoning
Onion powder
Garlic powder
Lawry's Seasoned Salt
Black pepper
Yellow Mustard
Stick of margarine

Before you begin making the cream of chicken make sure you are in a clean kitchen, with all your products, and most important, your hands are washed thoroughly.

Set the oven on bake and preheat it a 350 degrees Fahrenheit.

Cut out ¼ of the green, red, yellow, and orange bell pepper, and chop into tiny pieces.

Then, cut of ¼ of the white onion and chop into tiny pieces while running under cold water.

Set aside one teaspoon full of minced garlic.

Clean the chicken: Running lukewarm water, rinse chicken and remove all excess fat from its sides. Set the chicken in a clean sink or countertop.

Sprinkle the two packs of red and yellow sazon seasoning, coating it evenly over the chicken.

After that, sprinkle the onion and garlic powder, Lawry's Seasoned Salt, and black pepper evenly across all of the chicken filet pieces.

When done, apply two lines of yellow mustard across chicken.

After all is complete, mix around thoroughly to ensure all seasoning is in the chicken.

Set chicken in baking pan and cover it with the red, yellow, green, and orange pepper, onion, and minced garlic.

Cut ½ stick of the margarine and chop into about six pieces. Then place them in each of the corners and two in the center.

Add water to the dish and cover with aluminum foil.

Set in oven and let it bake for an hour.

After the chicken bakes for an hour, remove the pan from the oven and turn the chicken over to ensure tenderness throughout.

Place back in oven without the foil for approximately 30 minutes.

When the time is up, remove the pan from the oven and pour the Campbell's Cream of Chicken onto the chicken, spreading it evenly throughout.

Then place the pan back in the oven without the foil and let simmer for 20 minutes.

While the chicken is simmering, fill ¾ of the spaghetti pot with water and place on stove to boil.

When the water boils, pour the vermicelli noodles into the pot and let cook for 15 minutes or until they are soft.

When the noodles are done, drain them in a strainer and run cold water on them to stop the cooking process.

Place noodles back in the pot and pour the olive oil on them and stir until all noodles are covered in it.

When done making the noodles, it will be time to remove the pan with the chicken and let cool for 10 minutes.

Everything is now complete and you can serve and enjoy.