In a large skillet or chicken fryer over medium-high
heat, heat the olive oil, then add the chicken chunks and cook just
until browned slightly. Using a slotted spoon, remove the chicken
from the pan and place in a large bowl. Add the celery, onion, carrot,
green pepper and tarragon and gently toss to mix well. Season with
salt and pepper to taste.
In a medium bowl, mix together the mushroom soup and chicken broth.
In a casserole dish large enough to hold the ingredients, place a
layer of the Chinese noodles. Add one half of the chicken mixture,
then pour 1/2 of the soup and broth mix evenly over the top. Top this
with another layer of the noodles, the remaining chicken mixture and
the rest of the soup and broth mix. Top with the cashews. Bake at
350 degrees F for about 45 minutes.
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