CHICKEN ASPARAGUS BAKE
By sarey
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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
Details
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
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