3 lb. frying chicken, cut up
2 c. water
2 tsp. salt
1 spring celery top
1 slice lemon
1 bay leaf
1 tbsp. butter
1 sm. onion, chopped
1 c. chopped celery
10 1/2 oz. can condensed cream of mushroom soup
1 tbsp. soy sauce
1/8 tsp. Tabasco
1/2 c. chopped cashew nuts
2 (3 oz.) pkg. Chinese noodles

Put chicken, water, salt, celery top, lemon slice and bay leaf in large saucepan. Cover and bring to boil, reduce heat and simmer for 1 hour. Cool chicken and broth. Drain broth, reserve 1 cup. Discard chicken skin and bones, cut meat into large pieces; set aside.

Preheat oven to 350 degrees. Grease 2 quart casserole, melt butter in skillet; saute onion and celery for 5 minutes, stir in soup, reserved broth, soy sauce and Tabasco. Remove from heat; stir in chicken and nuts. Bake 30 minutes, serve on Chinese noodles.