1/2 tsp chicken stock base (chicken bullion cube) 1/2 cup boiling hot water 1 can cream of mushroom soup 1 cups of chopped cooked chicken 2 TBS shredded green onion 1/2 cup whole cashews 1 can chow mein noodle
Dissolve stock base in water. Combine with soup, chicken, onions, nuts and half of the noodles. Put in buttered 1 1/2 qt casserole. Top with remaining noodles. Bake for 30 minutes at 375 degrees.