| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Mayonnaise |
| 1 | cn | Cream of celery soup |
| 2 1/2 | c | Chicken; cooked, diced |
| 1 | tb | Rosemary |
| 2 | pk | (10-oz) frozen asparagus; cooked & drained |
| 1/4 | c | Sliced almonds |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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