CHICKEN NOODLE CASSEROLE

1 lb. noodles (spiral or wide egg noodles)

1/2 cup margarine

2 cans cream of chicken soup

1 cup chicken broth or water

1 lb. grated Velveeta

2 lbs. cooked, boned chicken

Cook and drain noodles.  Mix with margarine; stir well.  Add soup, water (or broth) and cheese to noodle and chicken mixture.  Bake at 350 deg. for 40 min.