Crunchy Chicken Casserole
Esthar Vaughns Still Cookin
Crunchy Chicken Casserole
Esthar Vaughns Still Cookin
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5 chicken breasts (with bones) 1 can cream of chicken soup (undiluted) 1/2 cup chopped celery, including leaves 1/2 large can Chinese noodles 1/2 can chicken broth 3 hard cooked eggs, chopped 1/4 cup chopped green onions 1/2 cup water chestnuts, chopped Directions: Cook chicken breasts in boiling water. Cool chicken and save broth. Remove all meat from bones. Line a 3 quart flat casserole with Chinese noodles. Mix all other ingredients together and pour over noodles. Bake in a 350°F oven for 30 minutes. Serves 5 to 6.
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