Nancy'S Chicken

• 3 to 4 c. cut up cooked chicken
• 1 (10 1/2 oz.) can cream of celery soup
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 c. evaporated milk
• 1 1/2 c. chopped celery
• 1 onion (1 1/2 to 2-inch diameter) or dried onion flakes
• 1 (8 oz.) can sliced water chestnuts
• 1 (2 1/2 oz.) can dry Chinese noodles
• slivered almonds for topping

1. Saute celery and onion in a tablespoon of margarine or oil. Mix soups and milk in a large saucepan.
2. Add celery and onions; stir well.
3. Add water chestnuts and chicken.
4. Mix lightly.
5. In a 7 x 11-inch baking dish, put a layer of dry noodles in the bottom. Add chicken mixture and top with rest of noodles and slivered almonds.
6. Bake 30 minutes in 350u0b0 oven.
7. Serves 6 to 8.
8. A cranberry salad and green peas go well with this.

chicken, cream of celery soup, cream of mushroom soup, milk, celery, onion, water chestnuts, dry chinese noodles, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426192 (may not work)