What’s so special about Chicken Crunch Casserole? Diced chicken and soft egg noodles are combined with water chestnuts, almonds and celery. Topped with crushed potato chips, this casserole is a perfect option to serve the whole family. 
Chicken Crunch Casserole Recipe:
This easy chicken casserole is all about the crunch, and it comes in multiple forms. For starters, it includes a combination of water chestnuts, celery, and slivered almonds mixed in with the chicken and noodles. And then, the icing on cake is the layer of crushed potato chips that adorn the top.
I love how this chicken crunch casserole combines two of my favorite things – casseroles topped with potato chips and casseroles with a whole lot of crunch and texture. My love for casseroles topped with potato chips started with my Mom’s Tuna Noodle Casserole. I went so far as to convert it to chicken form with this Easy Chicken Casserole recipe.
More recently, I discovered how amazing crunchy casseroles are when I found this Cashew Chicken Casserole. The soft texture of wide egg noodles mixed with crunchy ingredients like nuts and celery is a home run.
My favorite thing about casseroles is the versatility. I can think of a half of a dozen easy substitutions that you can make based on what’s already in the refrigerator or pantry.
For example:
- Use shredded chicken, leftover rotisserie chicken or drained canned chicken instead of diced.
- Instead of wide egg noodles, try elbow macaroni or old fashioned egg noodles.
- If you’re out of cream of chicken soup, try cream of celery or cream of mushroom instead.
- Seasoned croutons, crushed butter crackers or buttered bread crumbs would be a perfect topping as opposed to crushed potato chips.
- Replace slivered almonds with chopped cashews.
- Swap mayonnaise for Miracle Whip and bottled lemon juice for fresh if needed.
How to Make Crunchy Chicken Casserole:
Instructions:
- In a small bowl, combine celery, onions, Miracle Whip, lemon juice, cream of chicken soup, salt and pepper.
- Mix together cooked chicken, almonds, water chestnuts, and cooked noodles in a separate bowl.
- Gently combine the two mixtures.
- Pour into a greased 13 x 9 inch baking dish. Sprinkle with crushed potato chips.
- Bake at 350 degrees F for 45 minutes.
For the full instructions for Chicken Casserole with Water Chestnuts, scroll to the bottom of this post.
Notes About Crunchy Chicken Casserole with Water Chestnuts:
- Cook the egg noodles a minute or two less than the cooking instructions on the bag since they will continue to cook in the oven. Drain the noodles well before adding to the chicken casserole with potato chips.
- Most packages of wide egg noodles come in 1 pound packages. Eyeball about half a package for this chicken casserole with egg noodles.
- You have the option to leave the water chestnuts as they come in the jar or to chop them into smaller pieces before adding to the casserole. I diced mine into smaller pieces to make sure they would appeal to my small children.
- For a whole list of easy substitutions, see the rest of the blog post above.
More Easy Casserole Recipes:
Chicken Tetrazzini (without cream soup)
Mom’s Cheesy Ham and Potato Casserole
Savory Sausage and Rice Casserole
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Linking up to Meal Plan Monday.
What's special about Chicken Crunch Casserole? The crunchy texture comes from water chestnuts, almonds and celery and a topping of crushed potato chips.
- 1/2 cup diced celery
- 1 Tablespoon minced onion
- 1/2 cup Miracle Whip
- 1 Tablespoon lemon juice
- 10.5 ounces cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds cooked chicken, diced
- 1/2 cup slivered almonds
- 8 ounces canned water chestnuts, drained and chopped
- 1/2 pound wide egg noodles, cooked and drained
- 1 cup crushed potato chips
Combine celery, onion, Miracle Whip, lemon juice, cream of chicken soup, salt and pepper.
In a separate bowl, combine cooked chicken, slivered almonds, drained water chestnuts and cooked and drained egg noodles.
Pour into a greased 13 x 9 inch baking dish. Sprinkle crushed potato chips on top.
Bake at 350 degrees F for 45 minutes.
- Cook the egg noodles a minute or two less than the cooking instructions on the bag since they will continue to cook in the oven. Drain the noodles well before adding to the chicken casserole with potato chips.
- Most packages of wide egg noodles come in 1 pound packages. Eyeball about half a package for this chicken casserole with egg noodles.
- You have the option to leave the water chestnuts as they come in the jar or to chop them into smaller pieces before adding to the casserole. I diced mine into smaller pieces to make sure they would appeal to my small children.
- For a whole list of easy substitutions, see the blog post.
- If you are loving potato chips on your casserole, try my favorite---Mom's Tuna Noodle Casserole.
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