1/2 c. chicken broth
2 c. undiluted mushroom soup
3 c. cooked chicken, diced
1/4 c. minced onion
1 c. celery, chopped
1/2 tsp. celery seed
1 can (5 oz.) sliced water chestnuts, drained
1 can (3 oz.) Chinese noodles
1/2 c. toasted almonds

TOPPING:

1 can cream of celery soup

Mix all ingredients together and put in a greased 3 quart casserole dish. Top with undiluted cream of celery soup. (Cream of chicken soup may be used.) Bake for 40 minutes at 325 degrees.