Ingredients
2
tablespoons margarine or butter
1
cup sliced celery
1/4
cup chopped onion
3
cups cubed cooked chicken
1/2
cup chopped cashews
1/4
cup water or chicken broth
1
(10 3/4-oz.) can condensed cream of chicken soup
1 1/2
cups frozen sweet peas
1
(2-oz.) jar sliced pimientos, drained
1/2
cup crisp chow mein noodles
1/4
cup coarsely chopped cashews
Preparation
Heat oven to 350°F. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes or until crisp-tender.
Stir in all remaining casserole ingredients. Pour into ungreased 1 1/2- or 2-quart casserole.
Bake at 350°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.
