1 (2 1/2 oz.) jar whole mushrooms, drained
1 c. diced celery
1/4 c. sliced green onions
3 tbsp. butter, melted
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk
1 (8 1/2 oz.) can small early peas, drained
1 c. diced cooked chicken
1/2 c. salted cashews
1 tbsp. soy sauce
Scant 1/8 tsp. pepper
1 (3 oz.) can chow mein noodles

Saute mushrooms, celery and green onions in butter. Combine all ingredients except half of chow mein noodles in a 1 1/2 quart casserole. Top with remaining noodles. Bake at 375 degrees about 20 to 25 minutes. Makes 4 to 6 servings (about 4 1/2 cups).