2 1/2 c. cubed cooked chicken
2 c. sliced celery
1 med. green pepper, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) can sliced water chestnuts, drained
1 (2 oz.) can mushroom pieces, drained
1 (2 oz.) jar diced pimento, drained
2 tsp. soy sauce
1/4 c. chopped cashews
1 c. chow mein noodles

Combine chicken, celery, green pepper, soup, water chestnuts, mushrooms, pimento and soy sauce in 2-quart casserole; mix well. Cover with casserole lid.

Microwave (high) 7 to 8 minutes or until heated through, stirring once. Add cashews and chow mein noodles; mix lightly. Microwave (high) uncovered 2 1/2 to 3 minutes or until heated through.

You may wish to substitute turkey or another favorite cooked meat or fish for the chicken. Save a few chow mein noodles to use for a garnish.

This casserole features chicken with traditional crisp Cantonese vegetables for a flavorful, colorful, and delightfully foreign dish.