Crunchy Crunch Chicken
If a chicken lays an egg on top of a barn, which way does the egg roll? Straight into my belly, along with the chicken. You're going to eat up Crunchy Crunch Chicken no matter which way it rolls. This simple chicken recipe will have the kids coming back for more and for more and for more.
Ingredients
- 2 cans (10-ounces) asparagus
- 1 can (8-ounces )water chestnuts, sliced
- 2 jars sliced mushrooms
- 2 cups crushed Triscuits
- 2 cans cream of chicken soup
- 1/2 cup mayonnaise
- 3 cups diced cooked chicken
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees F.
- 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 degrees for 30 minutes. Uncover and bake 15 minutes more or until bubbly. Serve over rice.
