This is a little embarrassing, since it contains a couple cans of "cream of xyz," but I was asked for the recipe, so here you go! (And yes, I know I can make homemade substitutes for the processed "cream of" soups, HOWEVER- I make this casserole for my husband, and he prefers it with the canned stuff!)
1.5-2lbs chicken, cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
8oz sour cream
1 small can of sliced mushrooms, drained
cooked egg noodles (how much just depends on how noodly you want it; I keep mine in a storage container and usually use 3 or 4 handfuls for this)
French onions, for topping (or, you can use crushed Ritz type crackers tossed with a tbsp or two of melted butter)
I like to mix the soups and sour cream over heat so they're nice and smooth, and I usually put in a bit of milk to thin it out (maybe half a cup). Add in the chicken and mushrooms, mix, toss with the noodles, cover with the onions, and bake at 350 for 25-30 minutes.
I've tried sneaking veggies in to this and I like it, but dh doesn't, so I normally leave it out. But some peas, at least, are a good addition!