1 can cre a m of chic k e n soup

4 c. Stove Top Stuff i ng mix

1 stick butter, melted

1/2 c. milk



Butter 1 1/2-quart c a sserole d i sh.   Cook noodles according to package, drain and pour into dish.   Top with c o oked chicken and chicken soup.   Mix butter

with stuffing mix and put on top of soup.   Pour milk over the top of casserole.   Bake at 350 degrees for 25 minutes.   Serves 4 to 6.



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------------------- - ---------------- CHICKEN CASSE RO LE




1 (10 oz.) box Wheat Thins, crushed

2 c. chicken, cooked and diced

1 (15 oz.) can aspara g us, cut spears

1 (8 oz.) can water chestnuts, s l iced

2 cans cream of chicken soup

1 c. Hellmann's mayonnaise

1 c. c heddar cheese, grated

1 stick butter or margarine



Combine s oup and mayonnaise.   Place 1/2 of crushed W h eat Thins in the bottom of a 9" x 13" greased baking dish.   Place 1/2 of the soup and mayonnaise mixture, then asparagus, m u shroom s , di c e d chicken, water chestnuts and cheddar cheese.   Top with remaining soup and mayonnaise mixture.   Melt butter and combine with remaining Wheat Thin s .   Sprinkle evenly over casserole.   Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly arou n d the edges.



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------------------- - ---------------- CHICKEN CHARDO N NAY

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