Chicken and Asparagus Casserole with Crunchy Topping
Equipment
- 9″ x 13″ greased baking dish
- mixing bowl
Ingredients
- 1 10 oz. box Wheat Thins, crushed
- 2 cups chicken cooked and diced
- 1 15 oz. can asparagus, cut spears
- 1 8 oz. can water chestnuts, sliced
- 2 cans cream of chicken soup
- 1 cup Hellmann’s mayonnaise
- 1 cup cheddar cheese grated
- 1 stick butter or margarine
Instructions
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Prepare the Soup Mixture:
- In a mixing bowl, combine the cream of chicken soup and Hellmann’s mayonnaise.
- Assemble the Casserole:
- Grease a 9″ x 13″ baking dish.
- Place half of the crushed Wheat Thins in the bottom of the baking dish.
- Spread half of the soup and mayonnaise mixture over the Wheat Thins.
- Layer the asparagus, water chestnuts, diced chicken, and grated cheddar cheese on top.
- Spread the remaining soup and mayonnaise mixture over the layers.
- Prepare the Topping:
- Melt the butter or margarine.
- Combine the melted butter with the remaining crushed Wheat Thins.
- Sprinkle this mixture evenly over the casserole.
- Bake the Casserole:
- Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly around the edges.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this savory and creamy casserole with a medium-bodied white wine such as Chardonnay or a crisp Sauvignon Blanc. The wine’s acidity will complement the richness of the dish and enhance the flavors of the asparagus and chicken.Nutritional Information
Calories: 520 kcal | Carbohydrates: 36 g | Protein: 24 g | Fat: 32 g | Fiber: 3 g | Sugar: 4 g
