1 box of Triscuits
2 cans cream of chicken soup
2 to 4 c. cut up chicken
1 can mushroom pieces
1 can water chestnuts (cut up)
1 c. mayonnaise
2 cans asparagus spears (15 oz. each)

Crumble 2/3 of Triscuits in bottom of greased 9 x 13 inch pan. Mix 2 cans cream of chicken soup, cut up chicken, mushroom pieces, water chestnuts, and mayonnaise. Fold in carefully 2 cans of asparagus spears. Crumble rest of Triscuits on top. Bake 40 minutes at 350 degrees.