Crunchy chicken casserole

Yield: 4 Servings

Measure Ingredient
1 Whole chicken; cooked, boned and cubed
2 cans (15-oz) asparagus; drained, cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
½ cup Mayonnaise
⅔ cup Mushrooms; drained
1 can (15-oz) water chestnuts; drained; sliced
1½ cup Triscuits or shredded wheat wafers; crushed

Blend soups & mayonnaise. Add remaining ingredients except crushed wafers.

Place mixture in 2-quart casserole. Top with crushed wafers. Bake for 45 minutes in 350 oven.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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