4 cups chicken tenders, cooked and cut up (I used about 1 2/3 pounds) I'm sure you could use any chicken, but tenders are easy to cut up
4 cans cream of chicken soup (2 cans)
4 cans Rotel tomatoes with chilies (2 cans) using one can original and one can HOT would add some kick to your dish :)
2 cans peas (I skipped the peas, thinking HS boys would skip peas)
20 ounces vermicelli (I used a 20-oz. box thin spaghetti)
4 cups shredded Monterey Jack/Colby cheese (I used a 2-cup pkg. shredded Colby/Jack)
(I tossed in some "Mexican" spices--cilantro, cumin, extra pepper, and sprinkled the chicken with "Slap Ya Mama", my favorite spicy seasoning salt, before cooking)
Bake the chicken, covering it halfway through to keep it moist and to create some juices. Cut up chicken into bite-size pieces. Cook pasta until just tender, as it will cook some more in the sauce, and drain. Mix together soup, tomatoes, (peas), and HALF of cheese (I mixed in about 2/3) and spices if you use them. Stir in chicken pieces and blend, then stir in pasta. Transfer to 9x13 baking dish and cook, covered, for about 20 minutes at 350 degrees. Sprinkle remaining cheese over casserole, cover only lightly (leave edges of foil loose), and return to oven for another 10 minutes. Serve hot. You can make this ahead and refrigerate it, but you would need to bake longer covered to heat it through before adding cheese on top.
This makes a huge batch!