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Chicken Crunch Casserole with Water Chestnuts

This comforting Chicken Crunch Casserole features a creamy sauce, tender chicken, crunchy water chestnuts, and a crisp potato chip topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 2900
Ingredients Method Notes

Ingredients
  

Creamy Sauce
  • 1/2 cup diced celery
  • 1 Tablespoon minced onion
  • 1/2 cup Miracle Whip Can be swapped for mayonnaise
  • 1 Tablespoon lemon juice
  • 10.5 ounces cream of chicken soup Can be substituted with cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Main Ingredients
  • 3 to 4 cups cooked chicken, diced Use rotisserie or leftover chicken
  • 1/2 cup slivered almonds
  • 8 ounces canned water chestnuts, drained and chopped
  • 1/2 pound wide egg noodles, cooked and drained Cook just shy of done to prevent overcooking
Topping
  • 1 cup crushed potato chips Add just before baking for maximum crunch

Method
 

Preparation
  1. In a medium bowl, stir together the celery, minced onion, Miracle Whip, lemon juice, cream of chicken soup, salt, and black pepper. Mix until the sauce looks smooth and well blended.
  2. In a second bowl, add the cooked chicken, slivered almonds, chopped water chestnuts, and cooked, drained egg noodles. Toss everything together so the ingredients are evenly spread out.
  3. Gently fold the creamy sauce into the chicken mixture. Stir just enough to coat everything. You want the noodles and chicken covered, but not mashed.
  4. Spread the mixture into a greased 13 x 9 inch baking dish. Scatter the crushed potato chips evenly over the top.
Baking
  1. Bake at 350°F for 45 minutes. The casserole should be hot throughout and lightly browned around the edges. Let it rest for a few minutes before serving so it sets up a little.

Notes

Serve with a crisp green salad or dinner rolls. Can be refrigerated for 3 to 4 days or frozen for up to 2 months before adding potato chip topping.