Cheesy Chicken Broccoli Rotini

I came up with this standing in front of the pantry! It was "make do with what we've got" night! It came out rich and creamy! We really loved it!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1 1⁄2-2  lbs boneless skinless chicken breasts, about 3-4
•  salt and pepper
• 1⁄2 cup  chopped onion
• 0.5 (1 lb) box  rotini noodles
• 1 (10 3/4ounce) can  cream of broccoli soup
• 1 (10 3/4ounce) can  cream of mushroom soup
• 8  ounces Velveeta cheese, cubed
• 1⁄2 cup mayonnaise
• 1 (4 ounce) can mushrooms, drained
• 1 (10 1/2ounce) box  frozen chopped broccoli, thawed, undrained
• 1  cup  French's cheddar fried onions

Directions

1. Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
2. Add chopped onions.
3. Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
4. In small pot, cook rotini noodles for 8 minutes, drain.
5. Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
6. Cut up chicken and add chicken and onions to cheese mixture.
7. Fold in noodles, broccoli, and mushrooms.
8. Pour into greased 13x9-inch pan or casserole dish.
9. Bake in 350ºF oven for 20 minutes.
10. Top with cheddar fried onions, and bake 5 minutes longer.