Cheesy Mexican Chicken - cooking recipe

Ingredients

1 (10 ounce) can tomatoes and green chilies
1 (10 ounce) can cream of chicken soup
8 ounces processed cheese, cubed or shredded
8 chicken breasts, cooked, cubed
7 ounces vermicelli, cooked, drained

Preparation

Mix the tomatoes with green chiles with the undiluted soup.
Add the cheese and chicken.
Cook until the cheese melts, stirring constantly.
Place the vermicelli in a greased casserole.
Pour the cheese mixture over the vermicelli.
Bake at 350 degrees for 30 minutes or until the chicken is cooked through.