2 cans cream of mushroom soup
1 c. water or chicken bouillon
3 c. diced celery
1/2 c. chopped onion
3-4 c. diced chicken or canned boneless chicken (the more chicken, the better)
2 cans Chinese noodles (one goes in mixture, the other on top)
1/2 lb. salted almonds or cashews
1 sm. can mushrooms and liquid

Blend soup and broth with other ingredients and mix well. Fold in 1 can of noodles. Pour into a 3-quart casserole. Sprinkle second can of noodles on top. Cover. Bake at 350 degrees for 40-45 minutes, removing top the last 10 minutes to brown noodles.