8 chicken breasts
2 med. onions, chopped
1 can cream of mushroom soup
2 cans cream of chicken soup
1 can Rotel tomatoes
1 lb. of Mexican Velveeta (mild or hot), I use hot Mexican Velveeta
1 (16 oz.) vermicelli

Bake chicken breasts in foil with lots of spices (fajita seasoning). Cut into large pieces. Saute onions in butter. Add soups and Rotel and Velveeta. Mix all together and put into casseroles. Freezes well uncooked or bake for 30 minutes at 350 degrees until bubbly.