4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. can water chestnuts, sliced
1 lg. can evaporated milk
1 can sliced mushrooms
2 lg. cans Chinese noodles

Day before: Boil chicken in salt and pepper water for 1/2 hour, or until tender. Remove skin and bones; cut meat into small pieces; refrigerate.

Next Morning: In large bowl, mix chicken with remaining ingredients. Reserve some noodles to place on top. Bake at 350 degrees for 30 to 45 minutes.

If mixture is too dry, add another can of soup.