1/4 c. chopped onion
1 c. finely chopped celery
1 tbsp. butter
1 can cream of mushroom soup
1 tbsp. soy sauce
2 c. diced cooked chicken
1/3 c. chicken broth
Dash of pepper

Saute onion and celery in butter. Add soup and chicken broth. Season with soy sauce, Tabasco sauce and pepper. Add the chicken and simmer a few minutes. Pour into 1 quart casserole and sprinkle with the following topping:

1 c. crisp chow mein noodles
1/3 c. cashews

Bake at 350 degrees for 30 minutes. 4 servings.