| 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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