2 lg. chicken breasts, cooked and cut up
2 cans cream of chicken soup
1 can (15 oz.) fancy Oriental vegetables (drained)
1 tbsp. chopped onion
1 can mushrooms
1 can (5-6 oz.) sliced water chestnuts, drained
1 c. chopped celery
1/2 c. salad dressing
1 can chow mein noodles (3 oz.)
1 tsp. lemon juice

On day before, mix together soup, chicken, vegetables, onions, mushrooms, chestnuts, celery, salad dressing, lemon juice and noodles. Place in a baking dish 13x9 inch in refrigerator overnight. Before baking cover with cashew nuts. I use sunflower seeds. Bake at 350 for 45 minutes.