Chicken Asparagus Casserole Recipe
Ingredients
| 2 (10 oz.) pkgs. frozen asparagus spears, thawed and well drained | ||
| Water chestnuts | 2 Can (10oz), drained | |
| Celery | 2 Cup (16 tbs), sliced | |
| Cooked chicken | 4 Cup (16 tbs), chopped | |
| Cream of chicken soup | 2 Can (10oz) | |
| Sour cream | 1 Carton (1l) | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Toasted almonds | 1 Cup (16 tbs), chopped | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Layer asparagus, water chestnuts, celery and chicken in a 3-quart (9" x 13") baking dish.
Combine soup, sour cream, sherry, milk and salt.
Mix well and spoon over chicken. Top with chopped almonds and grated cheese.
Convection Bake for 30 to 40 minutes until bubbly and cheese is lightly browned.
Layer asparagus, water chestnuts, celery and chicken in a 3-quart (9" x 13") baking dish.
Combine soup, sour cream, sherry, milk and salt.
Mix well and spoon over chicken. Top with chopped almonds and grated cheese.
Convection Bake for 30 to 40 minutes until bubbly and cheese is lightly browned.
Chef
