Crunchy Chicken Casserole

• 3 chicken breasts, split
• 1/4 c. water
• 3/4 tsp. salt
• 10 1/2 oz. can condensed cream of chicken soup
• 10 1/2 oz. can cream of mushroom soup
• 1/2 c. mayonnaise
• 2/3 c. canned drained mushrooms
• 2 (15 oz.) cans cut asparagus, drained
• 5 oz. can sliced water chestnuts
• 1/8 tsp. pepper
• 1 1/2 c. crackers, coarsely crushed or 1 can onion rings for topping

1. Simmer chicken in 1/4 cup water and 1/2 teaspoon salt 45 minutes or until tender.
2. Remove meat in large pieces from bone. Also remove skin.
3. Blend soups and mayonnaise.
4. Add remaining ingredients except topping.
5. Place mixture in 2-quart baking dish. Top with crushed crackers or other topping.
6. Bake at 350u0b0 for 45 minutes.

chicken breasts, water, salt, condensed cream, cream of mushroom soup, mayonnaise, mushrooms, water chestnuts, pepper, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499207 (may not work)