Oriental Chicken Casserole

What a beautiful Easter! After returning home from Easter dinner I went out and surveyed my flower garden. I dug up some dandelions and quack grass. My tulips, daffodils and Texas blue bells are blooming. It does my heart good. Our youngest son John is coming for the week, his family joining him on Friday, so that will be a treat for us. It will be fun to cook for them. I’m not too motivated in the cooking department for just the two of us. Today I am sharing one of my favorite chicken casserole recipes I’m not sure where it came from, but it’s one we enjoy.
 
Oriental Chicken Casserole:
2 Tablespoons butter, melted
2 cups celery, sliced
1 small onion, chopped
1 cup fresh or frozen pea pods
1 can sliced water chestnuts, drained
8 oz. fresh mushrooms, sliced
4 cups cooked chicken, cubed
1 can cream of mushroom soup
1/3 cup chicken broth
2 Tablespoons soy sauce
1-5 1/2 can chow mein noodles
1 cup salted cashews
 
Saute’ onion, celery and mushrooms until tender in butter. Add chicken broth, soup and soy sauce. Simmer 10 minutes. Add chicken, water chestnuts and pea pods. Place in buttered 9x13- inch baking dish. Top with chow mein noodles and cashews. Bake for 40 minutes at 350 degrees.
 
Have a great week!