Chicken Crunch

Mix ½ c. chicken broth and 2 (10 oz.) cans cream of mushroom soup; set aside
4 c. diced chicken
1 c. diced celery (more if you like)
¼ c. diced onion
1 (5 oz.) can water chestnuts, sliced thin
1 (3 oz.) can Chow Mein noodles

Layer above in a 9×13 baking dish, cover with soup/broth. Bake at 325 degrees for 40 mins. Last 15 minutes, top with toasted (thin sliced) almonds. You can brown the nuts slightly in butter on stove top. You can also used crushed potato chips or buttered bread crumbs for topping.

Shari DeVore