6 whole chicken breasts
1 med. onion
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can Pet milk
1/2 lb. grated sharp Cheddar
1/4 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. Accent
2 cans asparagus
1/2 c. sliced almonds
2 tbsp. pimento

Boil the chicken, de-bone and cut into small pieces. Saute onion and add all the above ingredients except the asparagus and almonds. Simmer until the cheese melts. Layer the chicken and asparagus in a casserole dish and top each layer with sauce. Place the almonds on top of the last layer.

Bake at 350 degrees for 45 minutes, or until the cheese is bubbly. This recipe really freezes well and is great for frozen casseroles!