1 whole chicken
1 bag of noodles (any type)
2 cans cream of mushroom soup
1 can Rotel tomatoes (diced)
1 lb. Velveeta cheese (halved)
2 green chilies (optional)

Boil chicken and debone, in same liquid, cook noodles according to package directions. Drain noodles and while hot, add cream of mushroom soup, Rotel tomatoes and 1/2 Velveeta cheese that has been cubed. Dice chilies, if desired, and add. Stir until cheese melts, add shredded chicken pieces. Place mixture in casserole dish and top with remaining cheese that has been sliced. Bake at 350 until cheese is melted. Serve with French bread or flour tortillas.