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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Triscuit Hotdish Recipe

4.2 stars - based on 2 votes
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This recipe for Chicken Triscuit Hotdish is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup mayonnaise
1 cup original Triscuit crackers, crushed
2 cups diced cooked chicken breasts
2 cans or 2 boxes frozen asparagus, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) package sliced fresh mushrooms
1/4 cup butter
Directions:
Directions:
Preheat oven to 350º. Grease a 2-quart casserole dish.

Mix soup and mayonnaise. Layer dish with half of crackers, chicken, asparagus, water chestnuts and mushrooms. Cover with soup mixture.

Melt butter and mix with remaining crackers; sprinkle over top of hotdish. Bake, covered, for 45 minutes to 1 hour. Uncover and bake another 15 minutes or until bubbly.
Personal Notes:
Personal Notes:
This is a Haase family favorite from Harlan, Iowa. Green beans or broccoli can be substituted for the asparagus, if you like.

 

 

 

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