I will never make this casserole without thinking of my friend Jo who introduced me to this recipe. Looking at the ingredients, you may think they are a weird combination, but I encourage you to give it a try. It has become one of our favorite, quick, go to casseroles. Most of the time these ingredients are available in the islands. Just be aware that when you buy cream of chicken soup in the French islands, it is often not condensed. Therefore you would not need an entire can. Just use enough soup to cover the casserole as it may be too running otherwise.
Ingredients
2 cups cooked chicken cut in bite size chunks—I frequently use roasted chicken
½ bunch of steamed or microwaved asparagus (about 3 minutes) cut in 1-2” pieces
1 can sliced water chestnuts
1 can cream of chicken soup
1 can fried onion rings (see note if fried onions are not available)*
1 t garlic powder
1/4 t black pepper
Instructions
Spray 11 x 7 baking dish with cooking spray
Place cooked chicken in the bottom of casserole dish.
Put a layer of asparagus and then water chestnuts.
Mix the can of chicken soup with garlic powder and black pepper, spread to cover the water chestnuts completely.
Arrange fried onion rings in a layer on top
Bake in oven at 350 for 20 or 25 minutes
*Note: If the fried onions are not available, 1 cup of panko can be used, but add 1 T minced onions to the soup mixture.
The original recipe called for a can of asparagus which can be used in a pinch, but we prefer the crunchiness of fresh asparagus.
