Chicken Asparagus Casserole


1 box Triscuit crackers

2 cups cooked cubed chicken

2 cans cream of mushroom soup

1 small can drained sliced mushrooms

1 small can drained sliced water chestnuts

1 package frozen asparagus, thawed and drained

1/2 chopped onion

salt and pepper to taste

1/2 cup mayonnaise

3/4 cups cheddar cheese, optional


INSTRUCTION: Preheat oven to 350° F. Grease bottom of 9x13 inch pan. Crush 3/4 cup of Triscuit crackers and layer in pan. Sprinkle chicken over crackers and cover with 2 cans of undiluted soup. Mix together onion, mushrooms, water chestnuts, asparagus and mayonnaise. Spread over layer of soup. Add remaining crushed Triscuits over top.

Add cheese, if desired. Bake for 30 to 40 minutes.

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