Chicken Asparagus Casserole

Can asparagus tips (drained)
1 can small peas (drained)
1 can cream of mushroom soup
2-3 cups Cooked chicken cubed
10-3/4 ounces water chestnuts
Dash lemon pepper
1 cup Cheddar cheese shredded
1/3 cup sour cream
1 egg
1/2 teaspoon salt
10 Pillsbury buttermilk biscuits (large can)

Preheat oven to 350F. In a large bowl, mix asparagus, peas, soup, chicken and water chestnuts. Add lemon pepper. Divide into two greased (or sprayed with Pam) casserole dishes, Cover tops with cheese. Bake 25 minutes.

Mix sour cream, egg and salt in small bowl. Cut biscuits in halves horizontaly. Arrange biscuits on top of each dish. Cover biscuits with sour cream mixture. Return to oven. Bake approximately 30 minutes or until biscuits become golden brown. Serve as main dish with green salad or fruit salad.

Serves 10-12.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana