1 chicken
1 (16 oz.) pkg. egg noodles
1 can chopped Rotel tomatoes
1 sm. can whole peeled tomatoes
1 (16 oz.) pkg. Velveeta cheese
1/2 bundle green onions, chopped
2 tbsp. butter

Boil chicken and debone. Boil noodles in chicken broth and drain. While noodles are boiling, saute onion in butter and add tomatoes. Then add the cheese. Heat until cheese is melted. Combine all ingredients in casserole dish. Bake in 350 degree oven for 30 minutes.