6 chicken breasts
1 onion, chopped
1 can cream of mushroom soup
1 can cream of celery soup
1 can sliced mushrooms
2 c. sharp cheddar cheese
1/3 c. sour cream
1 tbsp. soy sauce
1 tbsp. Tabasco sauce
1 sm. jar pimento
1 tsp. salt
1/4 tsp. pepper
2 cans asparagus spears
1 can crescent dinner rolls

Boil and debone chicken, cut into pieces and set aside. Saute onion. Add to onion in a large saucepan next 10 ingredients. Cook until cheese melts. In a 9 x 13 inch pan. Layer chicken, asparagus, and 1/2 of sauce. Repeat. Top with dinner rolls. Dot with butter. Bake at 350 degrees until golden brown.