1 1/2 c. egg noodles
1 canned chicken
1 can French fried onions
1/2 c. diced Velveeta cheese
1 can cream of chicken soup
Salt and pepper

Cook noodles 2 to 5 minutes in boiling salted water; drain. In 1 1/2 quart or 2 quart casserole dish, mix canned chunk chicken, cooked noodles, and chicken soup; add Velveeta cheese, season to taste. Top with 1/2 can of French fried onions. Bake at 350 degrees for 20 to 25 minutes.