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Ingredients
1 - (10 ¾ oz) can condensed cream of mushroom soup
¼ cup butter
3 cups celery, chopped
2 cups onions, chopped
1 cup sliced mushrroms
1 cup chopped green bell pepper
1 cup frozen peas
6 boneless, skinless chicken breast halves, cooked & cut into chunks
½ cup coursely chopped cashews
1 (3 oz) can chow mein noodles
6-8 servings prepared white rice
1 packet Matanuska Veggie Dip Mix (unprepared)
½ cup chicken broth

Directions
Melt butter in a large skillet over medium heat. Add celery, onion, peppers, and mushrooms. Cook, stirring frequently until onion are tender, about 15 minutes. While vegetables are cooking, preheat oven to 350 degrees and butter a 1 quart casserole; set aside. When vegetables are tender, stir in the soup, broth, Matanuska Veggie Dip Mix , chicken, and peas. Pour mixture into prepared pan and bake covered for 30 minutes. Uncover and sprinkle with cashews & noodles and bake 10 - 15 minutes more. SERVE OVER RICE. Makes about 6 servings.

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