2 c. cooked chicken, diced
1/4 c. milk
1 c. celery, chopped
1 (5 oz.) can chow mein noodles
2 cans cream of mushroom soup
1 can water chestnuts, drained and sliced
1/4 c. onion, chopped
1/2 c. broken cashews (optional)

Combine chicken, mushroom soup, milk, water chestnuts, celery and onion. Grease 2-quart casserole dish. Put half of the mixture in the casserole dish; cover with chow mein noodles, reserving 1/2 cup for topping. Spread remaining chicken mixture on top of noodles. Sprinkle reserved noodles and/or cashews on top. Bake at 325°F for 1 1/2 hours.

Submitted by: Marie Franks