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Chicken Asparagus Bake

Total Time

Prep: 20 min. Bake: 30 min.

Makes

4 servings

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.

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

Directions

  1. 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.
  2. In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.
  3. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts

1 each: 779 calories, 45g fat (8g saturated fat), 78mg cholesterol, 1248mg sodium, 61g carbohydrate (4g sugars, 11g fiber), 32g protein.

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