Chicken Crunch

8 ingredients
6 steps

Ingredients

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

Directions

  1. 1
    Blend broth into soup in a 2-quart casserole.
  2. 2
    Mix in remaining ingredients except almonds.
  3. 3
    Bake in a slow 325° oven for 40 minutes.
  4. 4
    Just before serving, sprinkle with almonds.
  5. 5
    You may omit the chestnuts and use 1 1/2 cups chopped celery.
  6. 6
    Serves 4.

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