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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
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.
Bake for 20-25 minutes at 375 degrees F.
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