1 (10-oz.) can tomatoes and chiles
1 (10 3/4-oz.) can low-fat cream of chicken soup
8 oz. light processed cheese, cubed
8 chicken breasts, cooked and cubed
1 (7-oz.) pkg. vermicelli noodles, cooked and drained
Mix tomatoes and chiles and soup in a large skillet. Add cheese and chicken. Stir until cheese melts. Place vermicelli in a greased casserole. Pour mix over vermicelli.
Bake at 350 degrees for 30 minutes. Serves 8.
from the Dec. 2004 issue of Today in Mississippi
Daisy here: I don't know that I'd use the low fat or light versions of the soup and cheese because, normally, when they take something out of a product, they add something else (sometimes just as bad for you as what they took out!). LOL But, of course, that is up to you!