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Almondy Chicken Asparagus Casserole

Southern.Crockpot's picture
Ingredients
  Canned asparagus 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Toasted sliced almonds 3⁄4 Cup (12 tbs)
  Diced cooked chicken 3 1⁄2 Cup (56 tbs)
  Cream of celery soup 10 3⁄4 Ounce, undiluted (1 Can)
  Mayonnaise 3⁄4 Cup (12 tbs)
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven to 350°
2. Grease a 12- x 8- x 2-inch baking dish

MAKING
3. Layer the dish with the asparagus, water chestnuts, almonds, and chicken in the dish
4. In another bowl, combine the next four ingredients and mix well and spoon this over the chicken. Sprinkle with cheese and bake for 20 minutes

SERVING
5. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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