1 chicken
1 bunch celery
1 onion
1 bell pepper
1 lb. Velveeta cheese
1 (16 oz.) pkg. egg noodles
1 stick butter
1 can Ro-Tel tomatoes
1 can LeSeur peas

Boil chicken and debone; save broth. Saute celery, bell pepper and onion in butter. Bring chicken broth to a boil and add egg noodles; cook until tender. Add deboned chicken, sauteed vegetables (drained), Ro-Tel tomatoes and Velveeta cheese. Simmer until cheese melts.