2 cans Chinese noodles
4 lg. sticks celery
1/2 c. cashews
1 sm. can mushrooms
2 cans cream of mushroom soup
1/2 c. chicken broth (saved from cooking chicken)
1 can water chestnuts
1 med. onion
4 c. chicken, cooked & cut into pieces

Butter a 2 1/2 quart casserole. Spread noodles on bottom. Add layer at a time of chicken, celery, onions, water chestnuts and mushrooms. End with another layer of chicken and then layer of noodles.

Add broth to mushroom soup, heat and pour over top. Bake 40 minutes. Then break up cashews over top and bake another 15 minutes. When serving, spoon from bottom to get all layers.