2 (10 1/2 oz.) cans cream of mushroom soup
1/2 soup can water
2 small cans mushrooms
2 medium chopped onions
2 c. diced celery
1 c. whole cashews
3 c. chicken (or more), chopped and cooked
bit of pimento
1 minced green hot chili pepper or Tabasco or ground red pepper

Combine all ingredients.

Bake at 350°F for 45 minutes. Serve over two cans of Chinese noodles.

Makes about 12 servings.