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
Sep 10, 2012 1:32 PM
this is so good.we had this last week at a gathering and there was no left overs..it is even great to make if you want to add extra left overs.
Feb 20, 2012 9:43 PM
Sounds pretty good, but I would use cream of chicken soup.
Feb 19, 2012 11:49 PM
My mom has this recipe too and it's great! :)
Feb 19, 2012 7:36 PM
Sounds like something I will have to try. TY
Feb 18, 2012 11:32 AM
yummy...great for sunday meal..ty
Feb 18, 2012 8:13 AM
jicama--never heard of it either.
Feb 18, 2012 1:04 AM
Jicama, always wanted to try that one...
Feb 17, 2012 10:55 PM
This sounds great! Jicama is a staple in Mexico and is slowly becoming popular in the US!
Feb 17, 2012 2:16 PM
a good recipe to try something new ty
Feb 17, 2012 11:55 AM
Interesting idea to use chow mein noodles.
Feb 17, 2012 9:34 AM
Yum but I will use cream of chicken instead of cream of mushroom..
Feb 17, 2012 7:31 AM
This is different, will have to try it.
Feb 17, 2012 7:25 AM
what is jicama? never heard of it
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