1/2 c. diced onion
1/2 c. chopped celery
2 c. cooked chicken
1/2 c. grated cheese (Cheddar)
3 to 4 tbsp. chicken broth
1 can golden mushroom soup
1 can cream of chicken soup
8 oz. fettuccini noodles

Cook onion and celery in butter until tender. Cook noodles until tender. Place layer of noodles in 9 x 13 pan. Put 1/2 the onion and 1/2 the celery and 1/2 the chicken along with 1 can of soup on top of noodles. Then add remaining noodles, followed by remaining onion, celery, chicken and other can of soup. Pour chicken broth over top. Cover with cheese.

Bake at 350°F for 30 minutes.