You are here

Chicken Asparagus Casserole

Gadget.Cook's picture
Ingredients
  Frozen asparagus spears 20 Ounce, thawed and well drained (2 Packages, 10 Ounce Each)
  Canned sliced water chestnuts 16 Ounce, drained (2 Cans, 8 Ounce Each)
  Sliced celery 2 Cup (32 tbs)
  Chopped cooked chicken 4 Cup (64 tbs)
  Canned cream of chicken soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Sour cream 8 Ounce (1 Carton)
  Dry sherry 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Chopped toasted almonds 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Preheat oven in Convection Bake to 375°F (*350°F).
Layer asparagus, water chestnuts, celery and chicken in a 3-quart (9" x 13") baking dish.
Combine soup, sour cream, sherry, milk and salt.
Mix well and spoon over chicken. Top with chopped almonds and grated cheese.
Convection Bake for 30 to 40 minutes until bubbly and cheese is lightly browned.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

Rate It

Your rating: None
4.01842
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3066 Calories from Fat 1497

% Daily Value*

Total Fat 166 g255%

Saturated Fat 52.6 g263.2%

Trans Fat 0 g

Cholesterol 232.9 mg77.6%

Sodium 9401.9 mg391.7%

Total Carbohydrates 184 g61.3%

Dietary Fiber 38.4 g153.8%

Sugars 59.7 g

Protein 246 g491.9%

Vitamin A 162.4% Vitamin C 34.6%

Calcium 732.8% Iron 323.8%

*Based on a 2000 Calorie diet

0 Comments

Chicken Asparagus Casserole Recipe