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
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.