3/4 c. chopped onions
3 c. chopped celery
3 tbsp. butter
3 (10 1/2 oz.) cans cream of mushroom soup
6 c. diced cooked chicken
3 tbsp. soy sauce
1 c. broken cashews
1 c. chicken broth
Chow mein noodles

Saute onion and celery until tender. Add soup and broth. Season with soy sauce, pepper and salt. Add chicken and simmer for a few minutes. Pour into a casserole and add most of the cashews. Bake at 325 degrees until heated through, or about 20 minutes. Serve noodles, warmed, along side the casserole. Sprinkle top with rest of cashews. Serves 8.

NOTE: This is better when made the day before, but do not add nuts until ready to heat through.