1 (10-oz.) pkg. frozen asparagus spears, thawed and well drained
1 (8-oz.) can sliced water chestnuts, drained
1 cup sliced celery
2 cups chopped cooked chicken
1 (10 ¾-oz.) can cream of chicken soup
½ cup sour cream
¼ cup dry sherry
¼ cup milk
½ teaspoon salt
½ cup chopped toasted almonds
¼ cup grated Parmesan cheese
Layer asparagus, water chestnuts, celery and chicken in an 8-inch square baking dish.
Combine soup, sour cream, sherry, milk and salt; mix well.
Spoon over chicken.
Cook according to your Advantium model's cooking settings.
Top with chopped almonds and grated cheese after 20 minutes of cooking time.
Serve this tasty casserole at a special luncheon. The menu could include fresh fruit salad, miniature cinnamon muffins and lemon tarts purchased from the bakery.