1 can Rotel tomatoes
1 lg. pkg. (12-16 oz.) noodles
1 can mushroom soup
1 c. bell pepper
1 c. celery
1 c. onion
1 lg. jar pimiento
1 stick butter
1 lb. Velveeta
1 fryer
1 lb. cheddar cheese

Boil fryer, debone and cut up. Boil noodles in broth from fryer. Saute bell pepper, celery and onion in butter. Mix pimientos, chicken, cheese, mushroom soup and noodles. Mix all ingredients. Put in casserole dish and top with grated cheddar cheese. Bake at 350 degrees until brown.