Asparagus and Chicken Casserole


4 large chicken breasts, cooked and chopped (bite sized)

1 can corn - drained

1 can asparagus - drained and cut up

3/4 cup sweet onion - diced finely

1 large jar diced pimento’s - well drained

1 cup Hellman’s mayonnaise

1 lemon, squeezed or 1/2 teaspoon real lemon

1/4 teaspoon garlic salt

1/4 teaspoon Lawrey’s Natures Seasoning

1/8 teaspoon black pepper

1 can of condensed cream of mushroom soup

2 rolls Ritz Crackers, crushed

1/2 cup butter. melted


 Mix together chopped chicken breasts, corn, asparagus, sweet onion and pimento.

Now mix together, mayonnaise, lemon juice, garlic salt, Natures Seasoning, black pepper and mushroom soup.

Add this to the chicken breast mixture and mix together well.

Pour mixture into 9 x 13 baking dish.

Sprinkle the crushed Ritz crackers over the mixture.

Drizzle mixture with melted butter.

Bake at 350 for 30 minutes.