2 (10 1/2 oz.) cans cream of mushroom soup
1/2 c. water
1 (5 oz.) can chow mein noodles
2 c. coarsely diced cooked chicken
2 c. thinly sliced celery
1 c. salted cashews
1/3 c. chopped onion
Dash of pepper
1 (11 oz.) can mandarin oranges, drained

Combine soup and water; blend well. Reserve 1/2 cup chow mein noodles for topping, add remaining noodles to soup mixture, with chicken, celery, onions, cashews and pepper. Toss lightly.

Spoon into a 9 x 13 inch pan. Sprinkle reserved noodles over top. Bake for 20-25 minutes at 375 degrees. When done garnish with mandarin oranges.