Cheesy Mexican Chicken

Cheesy Mexican Chicken 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 Mix the tomatoes with green chilies 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.