4 cups cooked chicken, diced
2 cans cream of chicken soup
1 (16 ounce) jar french onion dip
1 (10 ounce) can Rotel, drained
1 cup cheddar cheese
1 (12 ounce) package egg noodles
1 ½ cups French fried onions, crushed
Preheat oven to 350 degrees F.
Spray a 9x13-inch pan with nonstick cooking spray.
Cook egg noodles according to package directions, drain and set aside.
In a large mixing bowl, combine chicken, soup, dip, Rotel and cheese.
Gently fold in cooked egg noodles and pour into prepared pan.
Top with crushed french fried onions and bake for 25-30 minutes, or until heated through.