2 sm. cans Chinese noodles
1 c. diced celery
2 c. cooked chicken
2 cans mushroom soup or cream of chicken
1/2 c. minced onion
1/2 c. sliced almonds
1 sm. can water chestnuts, sliced
3/4 c. water added to soup

Butter 9x11 casserole. Spread 1 can of noodles in bottom; put remaining ingredients in layers. Top with second can of noodles. Bake at 325 degrees for 45 minutes.