In all fairness, I don't remember exactly how mom did this because most of our chicken casseroles were pretty similar - boiled chicken breasts cut into bite-sized pieces, cream of something soup (usually chicken or mushroom), sometimes some sour cream or mayo, some kind of starch (noodles, stuffing mix, crackers, etc.) and sometimes some cheese. I think part of my resistance to chicken casseroles was a result of the fact that they all were pretty similar and it just got old.
So my version was a little different: I started with the basic chicken base from my crock pot chicken and dumplings. Then, because that covered the cooked chicken and cream of soup, I just needed some noodles and cheese. I cooked the noodles a little less than al dente because I knew they'd cook a bit more in the oven. I also broke them up a bit so they were closer to bite sized (next time I may use another shape pasta) I also mixed in a little bit of cream cheese to add to the creaminess. I topped it with a little bit of shredded cheddar cheese, but didn't mix in a ton of it. Then it all got tossed in a small casserole dish and baked at about 350 for 30 minutes.
The Verdict: Not bad! Next time I would probably add a little more cream cheese and perhaps a little sour cream. Jeff requested more cheddar cheese, too. Overall, this is a casserole I can get on board with.