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Chicken Asparagus Casserole

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Anonymous (not verified)
Ingredients
  Canned asparagus 30 Ounce, drained (2 cans, 15 ounce each)
  Canned sliced water chestnuts 8 Ounce, drained (1 can)
  Sliced almonds 3⁄4 Cup (12 tbs), toasted
  Diced cooked chicken 3 1⁄2 Cup (56 tbs)
  Canned 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 Can (53.33 oz) (1 can)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Layer asparagus, water chestnuts, almonds, and chicken in a lightly greased 12- x 8- x 2-inch baking dish.
Combine next 4 ingredients, mixing well.
Spoon mixture over chicken, and sprinkle with cheese.
Bake at 350° for 20 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
6

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