An easy chicken and asparagus casserole with cream of chicken soup and cheese.
INGREDIENTS:
• 2 cans asparagus, about 15 ounces each, drained
• 4 chicken breast halves, cooked and chopped
• 2 cans (10 3/4 ounces each) cream of chicken soup
• 3/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 cup shredded Cheddar cheese
• 1 cup bread crumbs, or cracker crumbs
PREPARATION:
Layer asparagus in buttered 9 x 13 x 2-inch baking pan; top with chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake at 350° for 30 to 40 minutes.
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