Chicken Crunch

Ingredients:
- 1/2 c. chicken broth or milk
- 2 (10 oz.) cans cream of mushroom soup
- 3 c. diced, cooked, unsalted chicken
- 1/4 c. minced onions
- 1 c. diced celery
- 1 (5 oz.) can water chestnuts, thinly sliced
- 1 (3 oz.) can chow mein noodles

Directions:
- Blend broth into soup in 2-quart casserole dish.
- Mix remaining ingredients.
- Bake at 325° for 40 minutes.
- Makes 8 servings.