2 cans condensed cream of mushroom soup (10.75 ounce each)
1/2 cup milk or chicken broth
4 cups cooked turkey, cubed
2 thinly sliced stalks celery
1 small chopped onion
8 ounces sliced water chestnuts, drained and halved
1 tablespoon soy sauce
3 ounces chow mein noodles
1/2 cup slivered almonds

Heat oven to 350°F. Grease 2 quart baking dish. Combine soup and milk. Stir in next 5 ingredients. Pour into prepared dish. Sprinkle with noodles and almonds. Bake uncovered 30 minutes till heated through.