2 boneless skinless chicken breasts, cooked
1 can chicken broth
1 (7 oz.) pack vermicelli
1/2 onion, chopped
1 can diced Ro-Tel tomatoes
1 can cream of chicken soup
1 can whole kernel corn, drained
1/2 lb. Velveeta cheese, cubed
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder

Cook chicken breasts; reserve broth. When chicken is cool, shred very finely and place in mixing bowl. Add the can of chicken broth to reserved broth. Break vermicelli into 3 parts and add to broth along with the chopped onion. To the chicken, add the chicken soup, Ro-Tel tomatoes, corn, salt, pepper and garlic powder. Mix well. When vermicelli is done, drain and add to the chicken mixture. Add cubed Velveeta cheese and mix well. Transfer to a 2-quart baking dish and bake at 350°F for 45 to 50 minutes.