1 pkg. Triscuits
2 cans cream of chicken soup
1/2 cup mayo
2 cans of sliced water chestnuts, drained
2 cans asparagus cuts, drained
3 cups cooked chicken
salt and pepper to taste
Put half of the crushed Triscuits in a well-buttered large casserole. Layer chicken, asparagus and chestnuts. Add salt and pepper. Pour chicken soup that has been heated with mayo over mixture and sprinkle remaining Triscuits on top. Bake with cover for 1 hour at 350 degrees. Bake uncovered for 15 minutes. For healthier version use low fat, low salt soup and mayo.
I recommend paying attention when buying water chestnuts – I didn’t know they came whole so I ended up slicing them myself – not so hard, but kind of a pain in the butt! So can anyone tell me what a water chestnut is?