|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Canned milk||1⁄2 Can (5 oz) (1/2 Soup Can)|
|Shredded sharp natural cheddar cheese||8 Ounce (2 Cups)|
|Soy sauce||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Canned water chestnuts||8 Ounce, drained, sliced (1 Can)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Canned chow mein noodles||3 Ounce (1 Can)|
Mix soup and milk and heat.
Add cheese and soy sauce and stir until cheese is melted.
Combine rice with chicken, water chestnuts and mushrooms.
Alternate layers of sauce and rice mixture in a 2-quart casserole.
Arrange noodles around top edge of mixture.
Bake in a 350° F.oven 25 minutes.