Chicken Cashew Casserole

• 1 Tbsp. butter
• 1/4 c. chopped parsley
• 1 (3 lb.) can whole chicken
• 2/3 c. chicken stock
• 1 (10 1/2 oz.) can condensed soup (cream of chicken, mushroom, broccoli)
• 1 Tbsp. soy sauce
• 3 drops Tabasco
• dash of pepper
• 1 c. canned chow mein noodles
• 1/3 c. cashew nuts

1. Melt butter in saucepan.
2. Add onions and celery; brown lightly.
3. Drain chicken stock from canned chicken; measure 2/3 cup stock and add to browned vegetables.
4. Stir in soup, soy sauce, Tabasco and pepper.
5. Bring to boiling point.
6. Remove chicken from bones; dice in medium sized pieces.
7. Add to soup mixture; simmer a few minutes.
8. Pour into 1-quart casserole.
9. Sprinkle noodles and nuts on top.
10. Bake at 350u0b0 for 20 minutes or until bubbly.
11. Serves 4.

butter, parsley, chicken, chicken stock, condensed soup, soy sauce, pepper, noodles, cashew nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914459 (may not work)