1/2 c. chicken broth or milk
2 (10 1/2 oz.) cans cream of mushroom soup
3 c. diced cooked chicken
1 (7 oz.) can tuna
1/4 c. minced onion
1 c. diced celery
1 (5 oz.) can water chestnuts, sliced thin
1 (3 oz.) can chow mein noodles
1/3 c. toasted almonds (opt.)

Bake in slow oven (325 degrees) for 40 minutes. Just before serving, sprinkle with almonds. Variation: omit chestnuts and use 1 1/3 cups celery. 8 servings.