2 tbsp. butter
1 c. chopped celery
1/4 c. chopped onion
1 (10 3/4 oz.) can of chicken mushroom soup (undiluted)
1 1/2 (10 3/4 oz.) cans mushroom soup (undiluted)
2/3 c. chicken broth
3 1/2 to 4 c. diced cooked chicken - seasoned well with salt and pepper
5 tbsp. soy sauce
2 1/2 - 3 c. cooked rice
1 c. chow mein noodles
3/4 c. cashew nuts (chestnuts instead if desired)

Preheat oven to 375. In a huge saucepan, saute celery and onion in butter until tender. Stir in soup and chicken broth. Simmer 5 minutes. Add chicken and soy sauce. Cook over low heat 5 minutes. Stir in rice.

Spoon into a 9x13 inch baking dish and bake until liquid bubbles to the surface, 15 to 20 minutes. Sprinkle noodles and nuts on top and brown in oven. Serves 6.