Title: Chicken rosemary #1
 Categories: Poultry
      Yield: 6 Servings
 
      1 c  Water
      1 c  Mayonnaise
      1 cn Cream of celery soup
  2 1/2 c  Chicken; cooked, diced
      1 tb Rosemary
      2 pk (10-oz) frozen asparagus;
           -cooked & drained
    1/4 c  Sliced almonds
 
  Mix water, mayonnaise & soup. Stir in chicken & rosemary. Arrange
  asparagus in bottom of an 8x12-inch baking dish. Cover with chicken
  mixture. Sprinkle with almonds. Bake at 350 for 40 minutes. Serves
  6-8.
  
  MRS. VICTOR JUENGEL, JR.
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,