Chicken Crunch

7 ingredients
4 steps

Ingredients

  • 1/2 c. chicken broth or milk
  • 2 (10 oz.) cans cream of mushroom soup
  • 3 c. diced, cooked, unsalted chicken
  • 1/4 c. minced onions
  • 1 c. diced celery
  • 1 (5 oz.) can water chestnuts, thinly sliced
  • 1 (3 oz.) can chow mein noodles

Directions

  1. 1
    Blend broth into soup in 2-quart casserole dish.
  2. 2
    Mix remaining ingredients.
  3. 3
    Bake at 325° for 40 minutes.
  4. 4
    Makes 8 servings.

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