Mushroom and Chicken casserole

I had nothing planned for dinner last night so I needed to come up with something when I got home.

 I had 2 cooked chicken thighs leftover from dinner 2 days ago and some mushrooms 

that needed to be used. Here's what I came up with.

 My husband's comment was -"This is something you can make again!" The French Fried onions make the casserole especially good.

• 1 package wide egg noodles
• 1 - 2 cups cut up chicken
• 1 - 2 tablespoons butter
• 1-2 cups sliced mushrooms
• 1 onion coarsely chopped
• 1 large rib celery, coarsely chopped
• 1 fresh tomato seeded and chopped
• 1 can cream of mushroom soup, undiluted
• 1/2 can cream of celery soup, undiluted (use all of it if needed)
• 1/2 cup mayonnaise
• 1 can French Fried Onions

1. Cook the noodles in salted boiling water until tender.
2. In frying pan, melt butter, (I often add a bit of oil to keep the butter from browning too much) saute' mushrooms, onions and celery until mushrooms are browned.
3. Mix soups and mayonnaise together in a bowl.
4. In shallow buttered casserole dish, layer noodles, mushroom mixture, chicken and sauce.
5. Mix gently with a spatula.
6. Sprinkle with french fried onions.
7. Bake at 350 degrees F  for about 30 minutes or until heated through.