CHICKEN ASPARAGUS BAKE

By sarey

Ingredients

• 1 PKG (9-1/2 OZ) TRISCUITS
• 2 C COOKED, CUBED CHICKEN
• 2 CANS CREAM OF CHICKEN SOUP
• 1 PKG (10 OZ) FROZEN ASPARAGUS, THAWED, DRAINED
• 1 CAN (8 OZ) WATER CHESTNUTS, DRAINED
• 1 CAN MUSHROOM PIECES
• 1/2 C MAYO

Preparation

Step 1

BREAK 2/3 OF THE TRISCUITS INTO BITE SIZE PIECES; PLACE IN A GREASED 2-1/2 QT BAKING DISH. TOP WITH CHICKEN; SPREAD SOUP OVER CHICKEN. IN A LARGE BOWL, COMBINE THE ASPARAGUS, WATER CHESTNUTS, SHROOMS AND MAYO; SPOON OVER SOUP. CRUSH REMAINING CRACKERS AND SPRINKLE OVER THE TOP.

BAKE, UNCOVERED AT 350 FOR 30-40 MINUTES OR UNTIL HEATED THROUGH