Chinese Chicken Luncheon Casserole Jeanette Isaacson

3 cups cooked chicken cut-up 2 cans Cream of Chicken soup undiluted

1 – 16 oz. can chop suey vegetables 1 – 8 oz. sliced water chestnuts

1 – 6 pkg. Chinese noodles 1 cup chopped celery

½ cup mayonnaise 1 tsp. lemon juice

½ cup chopped cashew nuts for topping

Drain and rinse chop suey vegetables – combine with chicken, soup, water chestnuts, noodles and celery. Mix mayonnaise and lemon juice together and combine with other ingredients. Pour into 9 x 13 pan. Cover with cashew nuts. Bake at 350° for 45 minutes.

Chinese noodles are Sun Luck – chicken soba chow mein noodles – 6 oz. pkg. found with the Chinese foods in the grocery store.