4 chicken breast
2 cans chicken broth
1 bag egg noodles
1 can mushroom soup
1 can cream chicken soup
1 can mexcian corn
1 lg box velveta cheese cubed
1 can rotel tomatoe
salt and pepper to taste
Boil chicken in the chicken broth until no longer pink inside.
Reserve the chicken broth.
Shred the chicken and put aside.
Pour egg noodle into broth and boil for 10 mins, drain.
In a large casserole dish mix the chicken, egg noodles, mushroom soup, chicken soup, mexican corn and the velveta cheese, salt and pepper to taste.
Bake in pre-heat oven 375 F. until cheese is melted.