16 oz. extra wide noodles
3 chicken legs with thighs
1/2 lb. Velveeta cheese
1 c. cream of chicken soup
3 tbsp. butter
1 tsp. salt

Cook chicken until done; remove from bone. In separate pan, cook noodles in 2 quarts water until tender. Add chicken to noodles. Add rest of ingredients and mix well. Simmer on low heat until cheese is melted.

Mixture should be of medium consistency. Do not put in oven.