Spray a disposable foil 9 X 13-inch casserole and sprinkle half the noodles in the bottom. Drain the chicken and save the broth. Add chicken, mushrooms, celery, onion and water chestnuts, distributing them well.
Add water to the chicken broth to make 1 ½ cups. Whisk together soups, liquid and soy sauce and pour evenly over casserole. Put remaining noodles on top and sprinkle with cashews. Bake 45 to 60 minutes at 325 degrees or until heated through and bubbly.
This casserole can also be prepared ahead and kept cold for future baking. Let stand 30 minutes at “room” temperature, then bake until it’s heated through.