Main Ingredients:

1 (10 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine

Cooking Preparation of the Recipe:

Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the
bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and
mayonnaise mixture, then asparagus, mushrooms, diced chicken, water
chestnuts and cheddar cheese. Top with remaining soup and mayonnaise
mixture. Melt butter and combine with remaining Wheat Thins. Sprinkle
evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until
hot and bubbly around the edges.

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