CHICKEN TRISCUIT HOT DISH by Charlotte Brooks Ingredients: 1 Pkg Triscuits 2 cans cream of chicken soup 2 cans water chestnuts drained 2 cans of cut asparagus drained (1 lb fresh) 3 cans boned chicken 1 lg can mushrooms drained (2 sm cans) 1/2 C mayonnaise 1 C sour cream Put half of the crushed Triscuits in the bottom of a well buttered casserole (9 x 13). Combine soup, mayo and soup and blend until smooth. Mix in rest of ingredients and mix well. Pour into prepared pan and cover with the remaining crushed Triscuits. Bake 350* for 1 hour covered. Remove cover and bake another 15-30 minutes until bubbly. Serves 10-12.