Ingredients
1 package (9-1/2 ounces) Triscuits2 cups cubed cooked chicken2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 package (10 ounces) frozen chopped asparagus, thawed and drained1 can (8 ounces) sliced water chestnuts, drained1 can (4 ounces) mushroom stems and pieces, drained1/2 cup mayonnaise
Preparation
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.
In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.
Bake, uncovered, at 350° for 30-40 minutes or until heated through.
