CHICKEN CASHEW BAKE

• 1 packet Garden Medley Dip Mix
• 1/4 cup butter
• 3 cups sliced celery
• 2 cups chopped onion
• 1 cup sliced mushrooms
• 1 cup chopped green bell pepper
• 1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
• 1/2 cup chicken broth
• 6 boneless, skinless chicken breast halves, cooked and cut into chunks
• 1 cup frozen peas
• 1/2 cup coarsely chopped cashew nuts
• 1 (3 oz.) can chow mein noodles
• Prepared white rice

Preheat oven to 350°. Melt butter in a large skillet over medium heat. Add celery, onion, peppers and mushrooms. Cook, stirring frequently, until onions are tender (about 15 minutes).

While vegetables are cooking, butter a 1-quart casserole; set aside. When vegetables are tender, stir in soup, broth, Garden Medley Dip Mix, chicken and peas.

Pour mixture into prepared pan and bake, covered, for  30 minutes. Uncover and sprinkle with cashews and noodles and bake 10 to 15 minutes more. Serve over rice. Makes about 9 cups or 6 servings.