5 c. cooked chicken
2 cans mushroom soup
1 (8 oz.) can sliced water chestnuts
1 c. chicken broth
1/2 c. chopped onion
1 sm. can salted cashews
2 c. chopped celery
2 c. Chinese noodles

Saute onion and celery (lightly). Mix all ingredients except noodles. Arrange one can of noodles in bottom of baking dish. Add other ingredients.

Place remaining can of noodles on top. Save a few cashew nuts to sprinkle on top. Bake at 350 degrees for 40 minutes. Serves 10 to 12.