Chicken Asparagus Casserole
|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)|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.
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