Chicken Asparagus Casserole
|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)|
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 350Â° for 20 minutes.