CHICKEN-NOODLE CASSEROLE

1 large chicken, cooked,
deboned and cut in chunks
1/2 lb. noodles
4 c. frozen peas
1 to 2 c. carrots
8 oz. cream cheese
1/2 lb. Velveeta cheese

Cook vegetables. Cook noodles in chicken broth. Add
chicken and vegetables to noodles. Melt cheeses over low heat,
then mix with other ingredients. Season to taste. Bake 45
minutes covered, then 15 minutes uncovered at 350 degrees.