Cook chicken about one hour, drain.
Save broth, remove chicken from bones.
Heat oven to 350°.
Arrange beans on bottom of greased 13 x 9 x 3 inch baking dish.
Arrange 1/2 of chicken meat over beans.
Top with 16 of the saltines, then 1/2 of the cheese then remaining chicken.
Combine soup, broth, onion flakes, cheese, mushrooms and seasoning.
Pour over chicken.
Crumble remaining saltines over top and dot with butter.
Bake for 30 minutes or until bubbling hot and lightly browned.