Chicken Crunch
Chicken Crunch is an moderately easy dinner. Made with 1/2 c. chicken broth, 2 cans cream of mushroom soup, 2 c. diced cooked chicken, 1/4 c. minced onion and 1 c. diced celery, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Blend broth into soup in a 2-quart casserole.
Mix in remaining ingredients but save 1/2 cup of the noodles.
Bake at 350Β° for 40 minutes.
Just before serving, sprinkle the remaining noodles crushed over the top.
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