whole fryer
1 large onion, chopped
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 large bag medium egg noodles
1 small bag medium egg noodles
Velveeta cheese
salt and pepper to taste

Boil chicken and onion in large pot for 1 1/2 hours. Remove chicken to cool and debone. Remove 2 cups of broth and set aside. Use broth and onion to boil noodles in. In large mixing bowl, put soups and Ro-Tel tomatoes. Mix and add deboned chicken and 2 cups broth. Boil noodles until tender. Drain noodles and add to chicken mixture. Mix well and salt and pepper to taste. Put in large baking dish. Slice Velveeta on top.

Bake at 400°F until bubbly and cheese is melted.