Almondy Chicken Asparagus Casserole

Southern.Crockpot's picture

Dec. 16, 2011

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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 530Calories from Fat 337

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 796 mg33.17%

Total Carbohydrates 20 g6.7%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet