2 c. boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. pkg. cream cheese
8 oz. carton sour cream
3 green onions with tops
1 can Rotel tomatoes
2 c. grated sharp Cheddar cheese
1 sm. pkg. (1/4 inch width) egg noodles

Boil noodles until done and drain. Add softened cream cheese, sour cream, and chopped onions while noodles are hot. Mix well.

In large casserole, begin with layer of noodles (half), layer of chicken, tomatoes with juice, layer of soups (which have been mixed together), and end with Cheddar cheese. Repeat layers again. Bake at 300 degrees for 1 hour.