6 chicken breasts
1 med. onion, chopped
1/2 c. butter
1 can cream of chicken soup
4 oz. Pet milk
1 (8 oz.) can mushrooms
1/2 lb. sharp cheese, grated
1/4 tsp. Tabasco
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tbsp. pepper
2 tbsp. pimento, chopped
2 cans green tip asparagus (may substitute French cut green beans)
1/2 c. 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 (include in this, half of liquid from mushrooms and liquid from one can asparagus). Simmer sauce until cheese melts.

To assemble, in large casserole, place layer of chicken, layer of asparagus and layer of sauce. Repeat layers. To with almonds. Bake at 350 degrees about 30 minutes until hot and bubbly. Freezes well.