Yield: 6 Servings
|1 can||Cream of celery soup|
|2½ cup||Chicken; cooked, diced|
|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, .