3 large chicken breasts
1/2 box of large Velveeta, or 1 box of small Velveeta
1 can cream of mushroom
1 can Rotel
1 can chicken broth
Shredded Pepperjack Cheese - or whatever cheese you prefer
Noodles - use your judgement
Preheat oven to 375. Boil chicken in large pot of water until white throughout. Set boiled chicken aside. Use water from chicken and add can of chicken broth, bring to boil and add noodles, cook through. In another large pot, take Rotel, cream of mushroom and 1/2 box of Velveeta and melt all together over medium heat. Cube Velveeta first. Stir frequently, as the cheese mixture tends to stick to bottom of pot if you don't. Cube chicken and add to cheese mixture. Add cooked noodles, mix well. Take 13x9 pan and add the noodle/cheese mixture. Sprinkle top with grated cheese. Brown about 10 minutes in oven, give or take.
PERSONAL NOTE: If I don't feel like boiling and cubing the chicken breasts, I will buy a rotisserie chicken from the grocery store, strip the meat off that and mix it into the cheese mixture. It does the same thing and tastes the same. I sometimes use the whole box of the large Velveeta and add an extra can of Rotel. There is a spice by McCormick called Cajun All-Spice that I like to use in this recipe - it just gives it a little extra flavor.