3 c. diced cooked chicken
1 c. diced celery
4 c. rice Chinese dry noodles (11 oz. can)
3 cans condensed cream of mushroom soup
1 c. sliced almonds or cashews

Mix chicken, celery, noodles, undiluted mushroom soup and half of nuts. Spread mixture in shallow pan (9 x 13 inch greased). Bake uncovered at 350 degrees for 1 hour. Cut in squares. Spoon on hot sauce and sprinkle with the remaining nuts. Or, serve buffet style with sauce on side.

SAUCE:

2 cans cream of mushroom soup, undiluted
1/4 c. water
1/3 c. sherry
1/5 tsp. ginger

Dilute soup with water. Add sherry and ginger. If desired, sweeten to taste. Heat through. Can also be made with turkey. Serves 12-15.