Mexican Chicken - cooking recipe

Ingredients

1 (3 lb.) pkg. chicken breast, boil and debone
1 lb. Velveeta
1 can Ro-Tel
1 can cream of mushroom soup
1 can ripe olives, sliced
1 bell pepper, chopped
1 onion, chopped
1 can mushrooms, chopped
1 large pkg. wide egg noodles

Preparation

Mix Velveeta, Ro-Tel and soup in dish in microwave until creamy.
Cook egg noodles until almost done.
Mix everything together and bake at 350\u00b0 for 30 minutes.