Ingredients

CASSEROLE:

2 tablespoons margarine or butter

1 cup sliced celery

1/4 cup chopped onion

3 cups cubed cooked chicken

1/2 cup chopped salted cashews

1/4 cup chicken broth (or water & chicken bouillon cubes)

1 (10-3/4 oz) can condensed cream of chicken soup

1-1/2 cups frozen sweet peas

1 can sliced water chestnuts, drained

TOPPING:

1/2 cup crisp chow mein noodles

1/4 cup coarsely chopped salted cashews

Preparation

  1. Heat oven to 350 degrees F. If not using off-the-shelf chicken broth, dissolve bouillon cubes in water in small saucepan to make broth.

  2. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes until crisp-tender.

  3. Stir in all remaining casserole ingredients. Pour into ungreased 1-1/2- or 2-quart casserole.

  4. Bake at 350 degrees F for 30 to 35 minutes or until thoroughly heated. Sprinkle topping ingredients evenly over casserole. Bake an additional 5 minutes or until topping is warm.