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.