You may also like
Categories:
cans asparagus chicken cream of mushroom soup mayonnaise lemon juice cheese corn flake crumbs butter
Viewed: 57 - Published at: 4 years agoIngredients
- 2 (16 oz.) cans asparagus, drained
- 4 to 5 c. cooked chicken
- 2 c. cream of mushroom soup
- 1 c. mayonnaise (not salad dressing)
- 1 tsp. lemon juice
- 8 oz. grated sharp cheese
- corn flake crumbs
- butter or margarine
Method
- Line greased casserole with asparagus and then cover with chicken.
- Mix soup, mayonnaise and lemon juice.
- Pour over chicken.
- Sprinkle grated cheese on top, then crumbs.
- Dot with butter or margarine and bake at 350° for 30 minutes or until golden brown and bubbly.
