2 C. cooked chicken - 1 can asparagus (14 1/2 ounces)
1 C. grated cheese- 6 oz. cooked egg noodles
1 can mushrooms and juice (4 oz.)- 1 small jar pimento (2 oz.)
1 C. diced celery - 1 can sliced water chestnuts (8 oz.)
1 can mushroom soup - 1 can cream of chicken soup
1/2 C. mayonnaise
Layer chicken, asparagus, cheese, celery, noodles, mushrooms, etc. in a casserole dish. Combine soups, mayo, and mushroom juice, and pour over. Cover and bake at 350 for i hour. Serves 10. Joanie Sullivan's yummy recipe.
Pam's tips- this was a very good casserole. I did layer the ingredients, but in the end gave it a little stir- so the soups could blend in with the vegies and noodles. The celery and water chestnuts added a nice crunch. I used low fat mayo and Healthy Request Campbell soups (they have lower sodium and fat contents). I served it with a big green salad!
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