CHICKEN CHOPSTICK
Instructions:
- 2 (10 1/2 oz.) cans cream of mushroom soup
- 1 (3 oz.) can chow mein noodles
- 1 can or bag cashew nuts
- 2 c. diced chicken
- 1/2 c. water
- 1 1/4 c. celery, cut up
- 1/4 c. chopped onion
- Dash pepper
- Combine water and soup; blend.
- Reserve 1/2 of noodles for top of casserole.
- Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly.
- Put reserve noodles on top.
- Bake 20-25 minutes in 375-degree oven.