CHICKEN ASPARAGUS BAKE

Chicken Asparagus Bake image

Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (9-1/2 ounces) Triscuits
2 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped asparagus, thawed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup mayonnaise

Steps:

Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.

*** Explore more Chicken Asparagus Bake Recipes »

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