Title: Chicken Crunch
Categories: Poultry Main
Yield: 6 Servings
| 1/2 | c | MILK OR CHICKEN BROTH |
| 2 | cn | MUSHROOM SOUP (10.5oz CANS) |
| 3 | c | DICED COOKED CHICKEN * |
| 6 | oz | TUNA |
| 1/4 | c | CHOPPED ONIONS |
| 1 | c | DICED CELERY |
| 5 | oz | CN WATER CHESTNUTS, DRAINED |
| 3 | oz | CHOW MEIN NOODLES |
COMBINE CHICKEN BROTH, SOUP, CHICKEN, TUNA, ONION, CELERY, WATER CHESTNUTS
AND CHOW MEIN NOODLES, RESERVING SOME FOR TOPPING. PLACE MIXTURE INTO A 2
QUART CASSEROLE DISH AND BAKE FOR 325 DEG.F. FOR 40 MINUTES. SPRINKLE
RESERVED NOODLES OVER THE TOP FOR THE LAST 5 MINUTES OF BAKING.