1 lb. noodles (flat or crinkled)
3 1/4 inch slices chicken entree, cut in strips
3 tbsp. chicken seasoning
1 can cream of mushroom soup, undiluted
1 tbsp. parsley flakes
1/2 c. celery, finely chopped (optional)

Put noodles into 3 quarts boiling water. Cover and reduce heat to low. Cook 20 minutes. Drain; combine with remaining ingredients. Pour into oiled casserole dish. Cover with dry Chinese noodles or crushed potato or corn chips. Bake at 350 degrees for 1 hour.