Chicken Crunch


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                                              PAGE 76

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CHICKEN CRUNCH

Submitted by Mrs. Anne Teter from Indiana

1/4 cup chicken broth

2 ( 10 oz) cans cream of mushroom soup

3 cup cooked chicken, diced

1/4 cup onion, minced

 1 cup celery, diced

 1 ( 5 oz) package water chestnuts, sliced

1 ( 3 oz) package chow mien noodles

1/3 cup toasted almonds, sliced

   Blend broth into soup and mix well. Combine chicken, onion, celery, chestnuts and noodles. Place in greased baking dish. Pour soup mixture over top. Cook at 325 F. degrees for 40 minutes. When partially browned, sprinkle almonds over top.

YIELD: 8 Servings

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