Chicken Asparagus Bake
Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this casserole. A friend served this deliciously different dish for an evening meal and I couldnt resist asking for the recipe.
Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this casserole. A friend served this deliciously different dish for an evening meal and I couldnt resist asking for the recipe.
- Carbohydrate 85.2200801415026 g
- Cholesterol 484.965250035505 mg
- Fat 108.927081283754 g
- Fiber 8.2279636490439 g
- Protein 145.500569005149 g
- Saturated Fat 24.2176813655801 g
- Serving Size 1 1 Recipe (1568g)
- Sodium 4852.47232122849 mg
- Sugar 76.9921164924587 g
- Trans Fat 43.9716496569183 g
- Calories 1915 calories
Step-by-step
- Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.
- In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.
- Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Replacing traditional breadcrumbs with whole wheat crackers introduces a dense matrix of oils and starches that responds uniquely to thermal exposure. Casseroles built with processed cracker layers demand deliberate moisture management to prevent structural failure. Thoroughly draining thawed asparagus and canned mushrooms removes excess surface water that would otherwise prevent the starches from setting properly during baking. Leftovers maintain structural integrity for up to three days when stored in an airtight container at 40 degrees Fahrenheit or below.
- Bake uncovered at 350 degrees Fahrenheit for 30 to 40 minutes to allow the moisture from the canned soup and mayonnaise emulsion to evaporate effectively.
- Crush two-thirds of the crackers into uniform bite-size pieces to create a dense middle barrier that stops the creamy chicken filling from dissolving the base layer.
- Reserve the final third of the crackers for the topping, applying them just before baking to preserve maximum crunch against the humid environment of the oven.
Thorough cooling on a wire rack permits the internal gelatinized starches to firm up adequately before portioning. Reheating individual portions in a 350-degree oven rather than a microwave restores crispness to the exterior cracker layer.
