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 Tbsp 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

Cook the noodles in salted boiling water until tender.

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.

Mix soups and mayonnaise together in a bowl.

In shallow buttered casserole dish, layer noodles, mushroom mixture, chicken and sauce.

Mix gently with a spatula.

Sprinkle with french fried onions.

Bake at 350 degrees for about 30 minutes or until heated through.