Chicken rosemary #1

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, .

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