Buddy, you have no clue how fast we ate this when Mom whipped it up on those super busy evenings.

2 cups cooked chicken, shredded
1 cup celery, chopped
1 cup onion, diced
1 cup bell peppers, sliced (any color)
1 cup mushrooms, sliced
2 cups cooked chow mein noodles
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper to taste
1 cup grated cheddar cheese
1/4 cup sliced almonds (optional)
2 tablespoons butter

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the chopped celery, diced onion, sliced bell peppers, and mushrooms until tender, about 5-6 minutes.

3. In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked chow mein noodles, cream of chicken soup, chicken broth, soy sauce, garlic powder, salt, and pepper. Mix well.

4. Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.

5. Sprinkle the grated cheddar cheese over the top of the mixture.

6. If using, scatter the sliced almonds on top of the cheese for an added crunch.

7. Bake in the preheated oven for 25-30 minutes, or until the dish is bubbly and the cheese is melted and slightly golden.

8. Let the chow mein sit for a few minutes before serving to allow the flavors to meld together.