Chicken and Asparagus Casserole

Chicken and Asparagus Casserole

Ingredients

12 chicken breast halves
1 medium onion, chopped
1 stick butter or margarine
1 can (8 oz.) button mushrooms, drained
1 can (10-3/4 oz.) each cream of chicken soup, cream of mushroom soup
1 can (5-1/3 oz.) Pet milk
1/2 lb. sharp cheddar cheese, grated
to taste Tabasco sauce
2 tsp. soy sauce
1 tsp. salt
1 jar (4 oz.) pimientos, drained and chopped
2 pkg. (10 oz. each) frozen asparagus spears
1/2 cup slivered almonds

Directions

Heat oven to 350º F. (175º C)

Cook chicken in seasoned water until done.

Cut into bite-sized pieces and set aside.

Sautè onion in butter until limp and add remaining ingredients except asparagus and almonds.

Cook asparagus according to directions on pkg. and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3-qt. casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350º F. until bubbly.

Note: A great company dish. Makes 12 servings