2 cans cream of mushroom soup
1/2 c. water
1/2 c. onions, chopped fine
2 c. diced celery
1/2 lb. salted cashews
2 1/2 c. diced cooked chicken
2 (5 1/2 oz.) cans Chinese noodles
1 (4 1/2 oz.) can sliced mushrooms

Preheat oven to 325°F. Combine soup and water in large bowl to make a smooth sauce. Add celery, nuts, chicken and mushrooms one at a time; stir after each addition. Fold in one can of noodles and pour into a well-greased 4-quart greased casserole. Sprinkle the remaining can of noodles over the top. Cover and bake for 1 hour.