Chicken Crunch

9 ingredients
6 steps

Ingredients

  • 1/2 c. chicken broth or milk
  • 2 (10 oz.) cans cream of mushroom soup
  • 3 c. diced, cooked chicken
  • 1 (7 oz.) can tuna, drained and flaked
  • 1/4 c. minced onion
  • 1 c. diced celery
  • 1 (5 oz.) can water chestnuts, thinly sliced
  • 1 (3 oz.) can chow mein noodles
  • 1/3 c. toasted almonds

Directions

  1. 1
    In large mixing bowl, blend broth with soup.
  2. 2
    Mix in remaining ingredients except almonds.
  3. 3
    Pour into 2-quart casserole.
  4. 4
    Bake in a 325° oven for 40 minutes.
  5. 5
    Just before serving, sprinkle with almonds.
  6. 6
    Serves 6 to 8.

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