4-5 Boneless/Skinless Chicken Breasts(thawed)
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
1-2 Cans of Rotel Tomatoes w/ green chiles or diced tomatoes w/ green chiles
1 Can of Cream of Chicken Soup
2lbs of Cheese Spread
3-5 Cans of Mushrooms(stems and pieces)
1 C. water
2-4 TBSP butter
1-2 Packages of your choice of pasta noodles


Cut chicken into small cube size pieces; dice bell peppers and onions. In a large frying pan melt 1/2 of the butter and saute' diced peppers and onions until peppers are tender and onions are transparent. Next, put sauted peppers in a large pot. Saute chicken pieces in the other half of butter until chicken is completely cooked, then put cooked chicken in the same pot as the peppers and onion. Put the tomatoes, mushrooms, cream of chicken soup, and water into the pot with the chicken and peppers. Cube up the cheese spread and also put into the pot. Start to boil water in another large pot for the noodles. Mix all of the ingrediants in the first pot and turn heat to medium. Cheese will melt to make the sauce. Once the cheese sauce mixture is fully melted turn heat to low to avoid burning the cheese. Once the noodles are done; drain and either mix noodles into the cheese sauce or pour cheese sauce over noodles.
Makes about 6-10 servings.