Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Mayonnaise |
| 1 can | Cream of celery soup |
| 2½ cup | Chicken; cooked, diced |
| 1 tablespoon | Rosemary |
| 2 packs | (10-oz) frozen asparagus; cooked & drained |
| ¼ cup | Sliced almonds |
Mix water, mayonnaise & soup. Stir in chicken & rosemary. Arrange asparagus in bottom of an 8x12-inch baking dish. Cover with chicken mixture. Sprinkle with almonds. Bake at 350 for 40 minutes. Serves 6-8.
MRS. VICTOR JUENGEL, JR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .