Chicken and Cashew Bake

Can be made ahead and refrigerated. Just increase baking time by ten minutes.

• Ready In: 45 mins
• Serves: 5

Ingredients

• Casserole

• 2  tablespoons margarine or 2  tablespoons 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 1⁄4 cup chicken broth
• 1 (10 1/2ounce) can  condensed cream of chicken soup
• 1 1⁄2 cups  frozen peas
• 1 (2 ounce) jar  sliced pimientos, drained

• Topping

• 1⁄2 cup  crisp chow mein noodles
• 1⁄4 cup cashew pieces

Directions

1. Heat oven to 350.
2. Melt margarine in large saucepan over medium heat.
3. Add celery ond onion; cook until crisp-tender.
4. Stir in remaining casserole ingredients.
5. Pour into 1 1/2 quart or 2 quart casserole.
6. Bake at 350 for 25 to 30 minutes or until thoroughly heated.
7. Sprinkle topping ingredients over casserole.
8. Bake an additional 5 minutes or until topping is warm.