Chicken Crunch Casserole
1/4 c. finely chopped onion
1 tbsp. corn starch
2 c. diced cooked chicken
1/2 c. chicken broth
2 (10 1/2 oz) cans condensed cream of mushroom soup
2 lg. stalks celery, diced diagonally
1 c. jicama, cut into bite size pieces
1/2 c. chopped toasted almonds
2 c. chow mein noodles
Dissolve corn starch in chicken broth. In 2 qt. casserole dish, blend broth with soup. Mix in remaining ingredients-except almonds. Bake uncovered at 350F for 35 minutes, or until bubbly. Remove from oven and sprinkle with toasted almonds.
Jicama can be found in the produce section of the grocery store.
Submitted by LindaAngel from Washington
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