Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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, .