You will need:
12 ounces of wide egg noodles
16 ounces of picante sauce
8 ounces of velveeta mexican mild cheese (or about 2 cups of mexican 4 cheese shredded cheese)
2 - 10.75 ounce cans of cream of chicken soup
5 cups chicken
Boil the chicken, spicing to taste, and cut it into small pieces (chicken on the bone is best for this, but chicken breasts also work well)
Boil the noodles according to the directions on the packaging, and then strain off the water.
Mix together cooked noodles, cooked chicken, both cans of cream of chicken soup, (and using one of the empty cans to measure the milk) 1 can of milk, and all 16 ounces of picante sauce.
Once well mixed, pour into a 9"x13" (3 quart) casserole dish.
Warm Velveeta cheese (with a splash of milk to prevent the melting cheese from sticking to the pan) and pour the melted cheese over the casserole. (If using shredded cheese, just sprinkle it on top of the noodle mixture.)
Bake in the oven at about 400* F for 20 minutes (or until the cheese starts to bubble at the corners of the dish).
It came out quite well, and even The Instigator approved, though we agreed that next time we'll likely add crunched up corn chips in the bottom of the pan (for texture), and he recommends adding in diced red and green bell peppers to add color and garnish to the casserole. Enjoy!!!