3 1/2 c. cooked, diced chicken
1 c. diced celery
1/4 c. minced onion
1/2 c. chicken broth or milk
2 cans cream of mushroom soup
1 (5 oz.) can water chestnuts, thinly sliced

Blend broth (or milk) into soup in large casserole. Mix in other ingredients and bake in slow oven (about 325 degrees) for about 45 minutes. Serve over rice or "Chinese" noodles. This is a wonderful way to use left over chicken or turkey.