2 boxes frozen asparagus spears, thawed
1 (8 oz.) can sliced water chestnuts, drained
3/4 c. sliced almonds, toasted (opt.)
3 1/2 c. diced, cooked chicken
1 (10 3/4 oz.) can cream of celery soup, undiluted
3/4 c. mayonnaise
1/2 c. dry white wine
1 (5.3 oz.) can evaporated milk
1/4 c. grated Parmesan cheese

Layer asparagus, water chestnuts, almonds and chicken in a lightly greased 12"x8"x2" baking dish. Combine soup, mayonnaise, wine and evaporated milk. Spoon mixture over chicken and sprinkle top with grated cheese. Bake at 350 degrees for 20 minutes. Serves 6.