1 chicken, cooked, boned & diced
2 cans cream of chicken soup (undiluted)
1 (8 oz.) can sliced water chestnuts, drained
1 (16 oz.) can chop suey vegetables, drained
1 c. celery, chopped
1/2 c. mayonnaise
1 tbsp. lemon juice
4 oz. cashews
1 (6 oz.) can Chinese noodles

Mix soup, mayonnaise and lemon juice. Add chicken, water chestnuts, vegetables and 1/2 of noodles. Mix well and pour into a 9 x 13-inch baking dish. Top with remaining noodles and cashews. Bake 30 minutes at 350 degrees.

Note: This dish may be made ahead and frozen. Top with the 1/2 can noodles and cashews just before baking.