Chicken Crunch

1/2 C. chicken broth
3 C. cubed chicken
1/4 C. chopped onion (I used 1 T. dried minced onion)
1/3 C. slivered almonds, optional
2 cans cream of mushroom soup
1 C. diced celery
1 can water chestnuts, drained and sliced thin
1 can (3oz.) chow mein noodles

Blend all ingredients together. Bake in greased (I spray with Pam cooking spray) casserole dish at 325 degrees for 40 minutes or until chicken is cooked through.  **Cook chicken if you are preparing to freeze the meal**

When frozen:  Thaw dish completely, add chow mein noodles and almonds, if desired. Stir well to mix all ingredients then bake as directed.

I have left out the almonds on purpose to let you add to your dish if desired.  My husband is allergic to nuts so I just add them to my dish after baking.