Chicken Crunch - cooking recipe

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

Preparation

Blend broth into soup in a 2-quart casserole.
Mix in remaining ingredients except almonds.
Bake in a slow 325\u00b0 oven for 40 minutes.
Just before serving, sprinkle with almonds.
You may omit the chestnuts and use 1 1/2 cups chopped celery.
Serves 4.