4 fryer breasts
12 oz. bag egg noodles
1 can cream of chicken soup
Milk
2 c. Velveeta (cut into sm. pieces)
Salt and pepper to taste

Boil chicken breasts until tender - cool and cut into bite size pieces. Boil about 3/4 of the bag of egg noodles. Drain and add Velveeta pieces stirring until melted.

In a saucepan put chicken soup (undiluted) and 1 soup can of milk. Stir until well blended and warm (do not boil). Add soup to noodles and chicken pieces. Pour into large casserole dish. Bake at 350 degrees, 30 minutes.