1/2 c. chicken broth
2 cans cream of mushroom soup
3 c. diced chicken (or turkey)
1 can tuna
1/4 c. minced onion
1 c. diced celery
1 can water chestnuts
1 can chow mein noodles
1/3 c. almonds

Dilute soup with chicken broth and milk. Combine all other ingredients and mix well with soup, reserving almonds for top. Bake 20 to 25 minutes at 350 degrees. Makes 8 individual casseroles.