Cheesy Chicken Broccoli Casserole

This is a variation on my Tuna Mushroom Noodle Casserole and demonstrates how with the basics, you can do whatever you like!

Here is the former recipe with the changes highlighted.

The sauce is made from:
~ 1 can condensed Cream of Mushroom soup <-- i="">replaced with
CREAM OF CHEESY BROCCOLI
~ 1 8 oz. Sour Cream
~ .5 cup Mayonnaise
~ 8 oz. of shredded Vermont Cheddar Cheese <-- span="">replaced with COLBY JACK CHEESE~ Tbsp of Olive Oil <-- span="">Omitted
The solid ingredients are:
~ 2 cans of solid Light Tuna <-- span="">replaced with PRE-COOKED SHREDDED CHICKEN~ 24 oz of Button Mushrooms (sliced) <-- span="">replaced with CHOPPED BROCCOLI~ 1 bunch of scallions (sliced)
~ 2/3 pkg of Egg Noodles (cooked)

Topping:
~ Crushed potato chips (a must) <-- span="">replaced with FRENCHES CRUNCHY ONION TOPPING
Still baked @ 325˚ for about 50 minutes.  Completely different taste, but basically the same recipe in its bones.