1/2 (10 oz.) pkg. wide noodles, cooked
1 c. diced American cheese
2 oz. jar pimientos, chopped & drained
1 c. diced celery
1/2 c. green pepper, chopped
5 oz. can sliced ripe olives, drained
8 oz. can mushrooms, drained
15 oz. can asparagus, drained
2 c. cooked & diced chicken
2 cans cream of mushroom soup
1 can cream of chicken soup
1/2 c. mayonnaise
Chow mein noodles
1/4 c. cashews

Cook noodles until soft but not done; drain. Place in large casserole dish. Add cheese, pimientos, celery, green pepper, olives, mushrooms, asparagus and chicken and stir gently. Mix in soups and mayonnaise, stirring gently. Bake at 325 degrees for 45 minutes. Uncover; sprinkle top with chow mein noodles to cover and sprinkle cashews over top of that. Keep uncovered and bake for another 45 minutes.