1 (12 oz) pkg noodles
1 (16 oz) box Velveeta Cheese, cubed
1 can Ro-Tel tomatoes (with diced green chilies)
2 to 3 large boneless, skinless chicken breasts
Either precook chicken and cut into small pieces or cut into small pieces and cook until done. Cook noodles per instructions on package; drain. In a medium saucepan, melt cubed cheese and Ro-tel tomatoes over low heat. Mix noodles and chicken in with cheese mixture. Pour into 9 x 12" casserole dish and heat at 300 degrees until heated through. Serve with garlic bread and salad. Note: For a Mexican flare of flavor, use the Mexican Style Velveeta.