Chicken-Asparagus Casserole
6 whole chicken breasts (if large breasts are used, this will serve 12)
1 medium onion, chopped
1/2 cup butter
8 oz. can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
12 oz. can evaporated milk
1/2 lb. sharp cheese, grated
1/2 tsp. Tabasco sauce
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. Accent
2 Tbs. pimiento, chopped
2 cans green tip asparagus
1/2 cup slivered almonds
Boil chicken breasts in seasoned water until tender.
Cool, debone, and tear into bite size pieces.
Set aside.
Saute onion in butter and add remaining ingredients, except asparagus and almonds.
Simmer sauce until cheese melts.
Assemble; place a layer of chicken in a large casserole, a layer of asparagus, and a layer of sauce.
Repeat layers ending with sauce.
Top with almonds.
Bake at 350 until bubbly.
Do not add liquid, even if it looks dry.