1 can Chinese noodles
2 c. diced cooked chicken
1 sm. can water chestnuts, sliced & drained
1 c. diced celery
1/2 sm. onion, chopped
2 cans cream of mushroom soup
1/4 c. slivered almonds
1 sm. can mushrooms, sauteed
1 soup can water

Combine first 5 ingredients in a large bowl and mix well. Place in a casserole. Mix soup with 1 can water in saucepan. Heat thoroughly and pour over casserole. Mix, sprinkle with almonds and mushrooms. Bake at 350 degrees for 30 minutes. 4-6 servings.