While the chicken is boiling, place butter in another pot and saute onions and bell peppers until onions are clear.

Stir in cream of mushroom soup and 1 can of water. Add another bit of spice to sauce. Add rotel tomatoes and heat through. Add Velveeta cheese and cook on low until cheese is melted.

While cheese is melting, cube the chicken and add to sauce, keeping heat on low.

Cook noodles in chicken water. Drain noodles.

Add to chicken/cheese sauce and simmer for about ten minutes.

Enjoy!!

Submitted by: April