1 can mushroom soup
1 can cream of chicken soup
1 can boned chicken (I use cans of chicken like tuna comes in-3 large)
1 can water chestnuts, drained and sliced
1 small can mushrooms, drained
1 can chow mein noodles

Stir first 5 ingredients together.

Bake in a 9 x 13 pan at 350°F for 30 minutes. Refrigerate overnight. Just before serving sprinkle chow mein noodles and reheat to brown slightly. Some people mixed the noodles in and baked and then added some on top - great both ways.