1 to 2 tablespoons extra virgin olive oil
2 pounds boneless, skinless chicken, mix of white and dark meat, chunked
1 cup celery, finely chopped
1 cup grated carrots
1/2 cup green bell pepper, finely chopped
1 tablespoon chopped fresh tarragon (1 1/2 teaspoons dried)
Salt and pepper to taste
5 ounces Chinese noodles
1 can cream of mushroom soup
1/2 cup chicken broth
1 cup whole and broken cashew nuts

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.