Hon. Muriel McQ. Fergusson
My Favorite Casserole
2 x 10 oz cans, cream of mushroom soup 1/2 cup cold water 2 cups cooked, diced chicken 2 cups diced celery 1 cup diced onion 1 cup diced green pepper 1/2 lb. cashew nuts 6 oz toasted chinese noodlesPlace soup in a 2-quart baking dish. Add water and stir until smooth. Add chicken, celery, onion, green pepper, nuts and 1/2 the noodles. Mix lightly. Sprinkle remaining noodles over top. Bake at 350 F for 1 hour. Serves 8
