Cashew Chicken Bake

• 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

1. 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. 2. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes until crisp-tender.
3. 3. Stir in all remaining casserole ingredients. Pour into ungreased 1-1/2- or 2-quart casserole.
4. 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.

margarine, celery, onion, chicken, cashews, chicken broth, condensed cream, frozen sweet peas, water chestnuts, noodles, cashews

Taken from www.epicurious.com/recipes/member/views/cashew-chicken-bake-50164613 (may not work)