Boil 4 boneless skinless chicken breast
4 c. chicken broth
1 can rotel tomatoes
1 lb. velveeta mexican cheese
1 pkg. angel hair pasta, cooked

Heat oven to 350°F. After chicken is cooled, chop up 3 cups. Add to 4 cups hot chicken broth. Add rotel tomatoes, then add velveeta cheese cut into chunks. Stir until cheese is melted. Add cooked pasta. Store in covered dish in refrigerator overnight.

Bake for 20 minutes or until bubbly.