Recipe - Crunchy Chicken

2 cn (10 oz) cut asparagus
1 cn (8 oz) water chestnuts,
cut or sliced up
2 Jars (2 One half oz) cut or sliced up
mushrooms
2 cup Crushed Triscuits
2 cn (10 One half oz) cream of chicken
soup
One half cup Mayonnaise
2 cup Diced cooked chicken (up to
3)
3 tablespoon Melted butter

Drain asparagus, water chestnuts and mushrooms. Set aside. Spread 1 cup
crushed Triscuits in a greased 9 S 12 inch ovenproof dish. Combine soup and
mayonnaise and carefully spread half of mixture over Triscuits. Drop by
spoonfuls and spread with a knife. Top with layers of chicken, asparagus,
water chestnuts and mushrooms. Spread remaining soup mixture over top.
Combine remaining Triscuits with melted butter and sprinkle on top. Cover
dish loosely with foil and bake at 350 degrees for 30 minutes.
:Uncover and bake 15 miinutes more or until bubbly. Posted to Recipe
Archive 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9