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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHICKEN CRUNCH Recipe

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This recipe for CHICKEN CRUNCH is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chicken broth
1 can mushroom soup
1 can cream of chicken soup
1/4 cup chopped onion
1 cup diced celery
1 - 3 oz can water chestnuts, thinly sliced
1 - 3 oz can chow mein noodles
1/3 cup toasted crushed almonds, toasted
4 cup cooked, chopped chicken
Directions:
Directions:
Blend broth and the two cans of soup. All all the ingredients except almonds. Bake in slow oven at 325º in shallow 2 qt casserole 40 minutes. Just before serving, sprinkle with toasted almonds, if you like.
Personal Notes:
Personal Notes:
2 1/2 or 3 lb chicken or medium sized hen will be about right.

 

 

 

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