1 medium white onion, chopped
1 can diced green chilies
1 can cream of mushroom or cream of chicken soup
1 lb. cooked chicken, cubed (boneless, skinless breasts works best)
1 pkg. egg noodles, cooked
3 c. shredded Cheddar cheese

Sauté onion in a spoonful of butter until translucent; add green chilies, soup and chicken. Cook over low heat until bubbly. In large casserole dish, layer noodles, soup mixture and cheese.

Bake in 350°F oven for 10 to 15 minutes or until cheese is bubbling.

Serves 3 to 4.