Chicken Rotel Casserole

Ingredients:
1 lbs boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1 lb (16 oz) Dry Noodles
2-3 Cups of Cheese (I use Velveeta or Cheddar)
Seasoning for Chicken: Chili Powder, Dried Cumin, Salt, Black Pepper, Italian Seasoning (dried herb mixture)

Directions:
Cook Noodles according to Package directions.
Season Chicken and “panfry” . (Make sure that the chicken is cooked completely!)
Let Chicken cool, and then cut into bite size pieces.
Drain Noodles and toss with a small amount of Italian Seasoning.
Place Noodles in a LARGE mixing bowl.
Add Chicken to the Mixing bowl.
Add the Rotel Tomatoes and Cream of Chicken Soup.
Mix well.
Add Cheese and mix until well blended.
Pour entire Mixture into a greased casserole dish and cover.
Bake in a preheated oven at 350 degrees for about 30 minutes (or until cheese is completely melted).

Serving Suggestions:
I usually serve this casserole with a green salad and Garlic Bread.
Enjoy!

Notes:
You can substitute the Cream of Chicken for Cream of Mushroom.
I use Boneless Skinless Chicken Breast Tenders for quick cooking and easy chopping!
This casserole is GREAT for company!
This meal is a little spicy so beware!