2 c. cooked chicken
1 box frozen asparagus
1 c. diced cheese, Velveeta
7 oz. pkg. narrow egg noodles
1/2 c. cashews; optional
1 sm. can mushrooms
1 sm. can pimento
1 c. diced celery
1/4 c. diced onions
1/2 c. diced green pepper
1 sm. can ripe olives, diced
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. mayonnaise
1 can chow mein noodles

Cook egg noodles. Arrange ingredients in layers in 9 x 13 pan.

Mix soups and mayonnaise. Pour over.

Top with can of chow mein noodles. Bake 1 hour at 325 degrees.