3 c. cooked chicken (cubed)
1/4 c. chopped onions
1 c. celery
1 to 2 tbsp. butter
2 cans cream of mushroom soup
1 c. milk
2 (4 oz. each) cans mushrooms, drained (optional)
1/2 c. chopped cashews, almonds, coarsely chopped (or water chestnuts, sliced)
2 c. chow mein noodles

Cook chicken and pick from bones and skin or use cans of chicken. Saute onions and celery in butter until tender crisp. Mix all ingredients together, reserving a few nuts and noodles for top.

Place in a lightly greased casserole. Up to this point, the dish can be prepared ahead of time and refrigerated until ready for baking.

Sprinkle noodles and nuts on top. Bake, covered, for 40 minutes (about 10 minutes more if dish has been in refrigerator) in a moderate oven (350 degrees). Uncover the last 15 minutes. Serves 6-8.