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LOCATION: Recipes >> Poultry >> Crunchy 01

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CRUNCHY CHICKEN

2 (10 oz) cans asparagus
8 oz can water chestnuts, sliced
2 jars sliced mushrooms
2 cups crushed Triscuits
2 cans cream of chicken soup
1/2 cup mayonnaise
2-3 cups diced cooked chicken
3 tablespoons melted butter

Drain asparagus, waterchestnuts and mushrooms. ( saved the juices
to cook the rice) Set aside. Spread 1 cup crushed Triscuits in a
greased 9 X 12 inch oven proof dish. Combine soup and Mayonnaise
and carefully spread half of mixture over Triscuits. (This is not
easy) Drop by spoonfuls and spread with a knife. Top with layers
of chicken, asparagus,. water chestnuts and mushrooms. Spread
remaining soup mixture over top. Combine remaining Triscuits with
melted butter and sprinkle on top. Cover dish loosely with foil
and bake at 350 degs for 30 minutes. Uncover and bake 15 minutes
more or until bubbly. Serve over rice or Hoppin' John or Red Rice.

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