1 pk. whole chicken parts or 3 breasts & 3 legs, cooked & cut up
2 cans cream of chicken soup
1 can (15 oz.) fancy oriental vegetables, drained
1 tbsp. chopped onion
1/2 lb. sliced mushrooms
1 (8 oz.) can sliced water chestnuts
1 c. chopped celery
1/2 c. mayonnaise
1 tsp. lemon juice
1 (3 oz.) can chow mein noodles
2 c. cashews

On the day before the casserole is to be served, mix together everything except the cashews. Place in a 9 x 13 inch pan and refrigerate overnight. Before baking, cover, top with cashews. Bake at 350 degrees for 30 to 40 minutes or until it bubbles. May be made and baked the same day, without refrigerating.