Chicken Casserole (Martha Hemphries)

Ingredients

• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 2-3 cans sliced mushrooms
• 1 cup plus 1 Tbsp mayonnaise
• 1 1/2 (6 oz) packages medium egg noodles
• 2 packages chopped broccoli, thawed but not cooked
• 6-8 cups cooked chicken breast
• Salt, pepper, and Accent, to taste
• 1 tsp dry mustard
• 1 1/2 cups sharp cheddar cheese
• French fried onion rings, for topping

Instructions

1. Cook chicken breasts in water with onion and celery salt about 45 minutes; save the broth to cook the noodles in.
2. Cut up the cooled chicken.
3. Put the soups and mayonnaise in a large bowl.
4. Add dry mustard, salt, pepper, Accent, and cheese.
5. Add half the broccoli, one package of cooked noodles, and the chicken; stir.
6. Add the rest of the broccoli, the remaining noodles, and 1 Tbsp mayonnaise and the mushrooms.
7. Bake covered at 350° for 40 minutes.
8. At the end, top with crumbled onion rings.