2 cans cream of mushroom soup
1/2 c. milk or 1/2 c. chicken broth
3 c. cooked & diced chicken
1 c. diced celery
1/4 c. chopped onion
2 c. chow mein noodles
1 (8 oz.) can water chestnuts, drained & sliced fine
5 oz. grated cheddar cheese

Combine soup and milk (or broth). Add other ingredients and stir together. Put into buttered 2 1/2 quart casserole. Bake 40 minutes at 350 degrees. Sprinkle cheese on top.