1 whole chicken
1 can diced Rotel tomatoes
2 cans cream of mushroom soup
1 sm. diced onion
1 lb. Monterey Jack cheese, grated
1/2 lb. jalapeno Monterey Jack cheese, grated
1 lg. pkg. med. egg noodles

Boil chicken until done, remove from pan and let cool. Save liquid for noodles. After chicken cools, debone and cut into chunks. Boil egg noodles. When done, add soup, Rotel tomatoes and onion. Mix well. Stir in diced chicken.

In 9x13 inch baking dish, layer chicken mixture and grated cheese. Make top layer cheese. Bake for 30 minutes at 350 degrees.