1 or more chicken breasts
10 oz. pkg. medium egg noodles
1 lb. Velveeta cheese, diced
4 oz. can mushrooms, drained
1 onion, diced
1 green pepper, chopped
1 can Ro-Tel
1 stick butter
1 c. chicken broth
1 can English peas

Cook and dice chicken. Cook and drain egg noodles. Melt butter with onion and peppers. Add mushrooms, broth and Ro-Tel. Simmer 20 minutes. Add chicken and cheese. Stir until melted. Add noodles and peas. Pour in dish. Cook at 350°F for 25 to 35 minutes.