CHICKEN ASPARAGUS BAKE

CHICKEN ASPARAGUS BAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    PKG (9-½ 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

  • ½

    C MAYO

Directions

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


Nutrition

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