Drain four cans of chicken noodle soup. Pour into large bowl. Add one can cream of chicken (or celery) soup, one can of drained Rotel, and diced onions. Then add in the large can of drained chicken (or your leftover chicken taken off the bone). I add Tony’s seasoning and stir. Pour into casserole dish and you can add some shredded cheese if you want. This is simple, cheap and good! Bake at 350 degrees until bubbly!