1 whole chicken
1 lb. bag wide egg noodles
1 lg. green pepper
1 lg. onion
1 can cream of mushroom soup
1 can Rotel tomatoes (hot tomatoes)
1 lb. Velveeta cheese

Boil chicken, cool and debone. Cook noodles in chicken broth. Chop pepper and onion and saute. Mix ingredients well and place in a large casserole or baking pan (9 x 13 inches). Bake in oven at 350 degrees until cheese melts (about 1 hour).