2 or 3 whole chicken breasts
1 (10 oz.) pkg. wide noodles
1 can cream of mushroom soup
1 lb. Velveeta cheese
2 c. crushed potato chips

Boil chicken until tender. Remove chicken from broth and set aside. Remove chicken from bone and tear into small pieces. Strain broth and cook noodles in broth for 10 minutes. Add mushroom soup and cheese. Simmer until creamy. Spread chicken over bottom of ungreased 13"x9" pan. Pour cheese and noodle mixture over chicken. Top with crushed chips. Bake at 350 degrees until bubbly. Let stand 5 minutes before serving.