4-6 lg. chicken breasts
1 (10 oz.) can mushrooms
1 (10 oz.) can Rotel tomatoes
1 lb. Velveeta cheese
1 stick butter
1 bunch green onions
1 lb. macaroni

Simmer chicken in seasoned water until tender. Debone and cut into bite size pieces. Saute onions in butter until soft. Add mushrooms, tomatoes, and Velveeta until cheese is melted, add chicken. Put on low heat.

Cook macaroni. Add to chicken mixture, mix well. Season with Tony's Creole seasoning. Serves 8-10.