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Chicken Asparagus Bake Recipe
Chicken Asparagus Bake Recipe photo by Taste of Home
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Chicken Asparagus Bake Recipe

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5 19 6
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Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (9-1/2 ounces) Triscuits
  • 2 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen chopped asparagus, thawed and drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup mayonnaise

Nutritional Facts

1 each: 779 calories, 45g fat (8g saturated fat), 78mg cholesterol, 1248mg sodium, 61g carbohydrate (4g sugars, 11g fiber), 32g protein .

Directions

  1. Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.
  2. In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.
  3. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 4 servings.
Originally published as Chicken Asparagus Bake in Quick Cooking May/June 2002, p52


Reviews for Chicken Asparagus Bake

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
pogostk66 User ID: 3778173 229501
Reviewed Jul. 13, 2015 Edited Jul. 18, 2015

"I added a teaspoon of Worcestershire sauce and hot sauce, celery salt, shredded cheese. Yummy !!!!!"

MY REVIEW
PatriciaFinn User ID: 2372336 95697
Reviewed May. 29, 2013

"I will be making this recipe soon. It sounds delicious & easy too. I sure agree with lindym57 about the fat calories, etc.."

MY REVIEW
lindym57 User ID: 5594307 37780
Reviewed May. 13, 2013

"It would be so nice if I could read the reviews without having to read everyone's negative comments about fat, calories, salt content, etc. Unless someone has said that their recipe is low in all these things...please accept the recipe at face value. So few people are aware of the unhealthy side effects of fat free products, for instance, margarine is one molecule away from being plastic. I'll take the fat and calories in butter all day long before I put one bite of margarine in my mouth. Please make nice comments because no one would be putting recipes on this site if they weren't proud of them."

MY REVIEW
gramakajo User ID: 1836626 56090
Reviewed May. 4, 2011

"Can I use rotisserie chicken? This receipe sounds really good. Let me know what you think of subsitute."

MY REVIEW
hoslerjd User ID: 4016118 84209
Reviewed Mar. 17, 2011

"Oh I did use fresh asparagus and rosemary olive oil triscuts too!"

MY REVIEW
hoslerjd User ID: 4016118 95694
Reviewed Mar. 17, 2011

"Really YUMMY! I did tweak the recipe a bit. Instead of two cans of cream of chicken I used one can of cream of chicken and one can of broccoli cheese.

I omitted the mushrooms, since they are not for our liking. I added chopped onions and garlic, salt, pepper, Mrs. Dash to the veggies.
Cant wait for leftovers at lunch today."

MY REVIEW
kebmod54 User ID: 1624334 61294
Reviewed Feb. 25, 2010

"Just made it and had a few friends try it. I now have to get copies of this recipe to them. Very tasty and will add it to my list of recipes that I would make again."

MY REVIEW
keefie User ID: 3341079 105651
Reviewed Jun. 7, 2009

"Re: chicken asparagus bake. Try this with Garlic Triscuits and cut back on the soup with milk lots of flavor!! Also fresh asparagus is less mushy. Ellen"

MY REVIEW
Patricia Lynne User ID: 3887748 84205
Reviewed Jun. 2, 2009

"Tried it last night and my husband loved it! Next time I might use 1 can of soup and substitute light s.cream for the other can, for a lighter flavor. My husband re-named it Triscuit Pot Pie!"

MY REVIEW
eawinters User ID: 2493786 105634
Reviewed Jun. 1, 2009

"The main problem here is the size of the servings. This is going to serve at least six and maybe eight people. Still it would benefit by lightening up the ingredients as others have suggested. A real possibility but some real work is required to get it healthier."

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