3-4 lb. chicken, boiled
12 oz. colored screw macaroni
1 stick butter
1 c. chopped onion
1 c. green pepper
Sm. pkg. frozen peas, cooked
1 lb. Velveeta cheese
2 cans Rotella tomatoes
Chicken broth

Boil chicken until tender. In skillet melt butter, add onion and pepper until tender. Cook macaroni; drain.

Cut up chicken into pieces; add to macaroni. Add onions and pepper mixture. Place in casserole dish. Cut up cheese; add to mixture. Pour on tomatoes and peas. Mix well; may need to add chicken broth (about 1 cup) for moisture. Bake 20 minutes at 350 degrees.