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.