1 lb. chicken
1 lg. onion
1 green onion
1 green pepper
1 stick butter
1 can Rotel
1 lb. Velveeta cheese (cut into sm. cubes)
1 (10 oz.) pkg. wide noodles
1 can English peas (drained)

Cook chicken and cut in small pieces; save broth. Saute onion and green onion in butter. In 1 cup of chicken broth, simmer Rotel and Velveeta. Cook noodles in remaining broth until tender. Mix all the above ingredients. Add peas; put in greased pan and bake at 350 degrees for 10-15 minutes.