1/2 c. chicken broth or milk
2 cans cream of mushroom soup
3 c. diced cooked ham (chicken or tuna)
1/4 c. minced onion
1 c. diced celery
1 flat can water chestnuts, sliced
1 (3 oz.) chow mein noodles
1/3 c. toasted almonds

Mix soup and broth in 2 quart casserole. Mix in remaining ingredients except almonds. Bake at 325 degrees for 45 minutes. Just before serving, sprinkle with toasted almonds. Serves: 8.