Chicken rosemary #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | Mayonnaise |
| 1 | can | Cream of celery soup |
| 2½ | cup | Chicken; cooked, diced |
| 1 | tablespoon | Rosemary |
| 2 | packs | (10-oz) frozen asparagus; cooked & drained |
| ¼ | cup | Sliced almonds |
Directions
Mix water, mayonnaise & soup. Stir in chicken & rosemary. Arrange asparagus in bottom of an 8x12-inch baking dish. Cover with chicken mixture. Sprinkle with almonds. Bake at 350 for 40 minutes. Serves 6-8.
MRS. VICTOR JUENGEL, JR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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