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Chopstick Chicken


  • 2 (10 1/2 ounce) cans cream of mushroom soup
  • 1 (3 ounce) can chow mein noodles
  • 1 can or bag cashew nuts
  • 2 cups diced chicken
  • 1/2 cup water
  • 1 1/4 cups celery, cut up
  • 1/4 cup chopped onion
  • 1 small can chopped water chestnuts
  • Dash of pepper


  1. Combine water and soup; blend. Reserve 1/2 of noodles for top of casserole. Add other noodles to soup mixture with celery, nuts, onion, water chestnuts and chicken and toss lightly. Put reserved noodles on top.
  2. Bake for 20-25 minutes at 375 degrees F.

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