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| 6 chicken breast,
cooked and cut into 1 inch cubes 2 lbs of fresh asparagus {or fresh broccoli} cut into bite size pieces ½ cup water dash of salt 1~3oz. can sliced water chestnuts Mix Together; 2 cans cream of mushroom soup ½ cup milk ½ cup miracle whip ~ or mayonnaise 1½ cup shredded cheddar cheese 2 Tbs. Lemon juice 1½ tsp. curry powder 3 cups seasoned croutons  In
a microwavable bowl, cook asparagus {or broccoli } with a dash of salt
for 3 minutes. In a
9 x 13 baking dish, sprayed with cooking spray. Layer asparagus, chicken,
and water chestnuts. Pour soup mixture over the top. Sprinkle with
seasoned croutons. Bake at 350º for 50 minutes, or until hot and
bubbly. This
is a great casserole to make the day ahead of time and refrigerate over
night. Just add 2o minutes to the cooking time {or until hot & bubbly}
and wait to add the croutons the last 30 minutes
of cooking.
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 The Lighter Side; Fat free soup Fat free miracle whip or mayonnaise. Fat free cheese Fat free milk |
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