2 to 3 chicken breasts
2 cans cream of chicken soup
1 can cream of mushroom soup
1 lb. block Velveeta cheese
1 bag dumpling egg noodles
3/4 to 1 c. fried onions (buy them in a can; don't cook onions!)


Boil chicken for about 30 to 40 minutes on about medium heat. When chicken is almost done, start noodles. After chicken is done, cut into small pieces and put in a large casserole dish. In a boiler, combine all soups, 1 cup of broth from chicken, 1/2 cup fried onions and Velveeta cheese (you may want to cut up and melt in the microwave first). Continue to stir sauce so that it doesn't stick and burn. Cook on low heat.

When noodles are done, add to casserole dish with chicken. Add butter and mix noodles and chicken up. When sauce is warm, pour over chicken and noodles. Carefully stir to mix well. Cover top with rest of fried onions. Cook in oven until fried onions start browning (15 to 25 minutes). If you choose not to use fried onions, just cook until edges start to boil. ENJOY!!!