1 c. diced onion
1 c. diced celery
1 stick butter
6 chicken breasts, cooked & diced
1 1/2 lbs. Velveeta
8 oz. cooked pasta (shells, elbow or spaghetti)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (or Mexican or Cajun)
1 can peas

Brown onion and celery in butter. Cut chicken into bite size pieces. Mix all ingredients. Bake at 350 degrees until bubbly, about 45 minutes. May also be made in a square pan on top of the stove. (Heat all ingredients and mix in cooked pasta.)