1 can chicken
1 bag wide egg noodles
1 can green peas
1 can cream of chicken soup
1 c. Velveeta cheese, sliced

Boil egg noodles until tender. Put 3/4 of noodles on the bottom of a casserole dish. Layer chicken, peas and soup on top of noodles. Lay cheese slices on top of last layer. Put remaining noodles on top of cheese. Cover.

You can either bake in the oven at 350°F for 30 minutes or place in microwave on High for 7 minutes.