Almondy Chicken Asparagus Casserole Recipe
Ingredients
| Asparagus - 2 (15-ounce) cans, drained | ||
| Water chestnuts - 1 (8-ounce) can sliced, drained | ||
| Almonds | 3/4 Cup (16 tbs), sliced | |
| Cooked chicken | 3 1/2 Cup (16 tbs), diced | |
| Cream of celery soup - 1 (10 3/4-ounce) can, undiluted | ||
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Chablis or other dry white wine - 1/2 cup | ||
| Evaporated milk - 1 (5.33-ounce) can | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Preheat the oven to 350°
2. Grease a 12- x 8- x 2-inch baking dish
MAKING
3. Layer the dish with the asparagus, water chestnuts, almonds, and chicken in the dish
4. In another bowl, combine the next four ingredients and mix well and spoon this over the chicken. Sprinkle with cheese and bake for 20 minutes
SERVING
5. Serve hot
1. Preheat the oven to 350°
2. Grease a 12- x 8- x 2-inch baking dish
MAKING
3. Layer the dish with the asparagus, water chestnuts, almonds, and chicken in the dish
4. In another bowl, combine the next four ingredients and mix well and spoon this over the chicken. Sprinkle with cheese and bake for 20 minutes
SERVING
5. Serve hot
Chef
