6 whole chicken breasts
1 med. onion, chopped
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can evaporated milk
1/2 lb. sharp cheese, grated
1/4 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. Accent
2 tbsp. pimiento, chopped
2 cans green tipped asparagus
1/2 c. slivered almonds

Boil chicken breasts in seasoned water until tender; cool; debone and tear into bite sized pieces; set aside.

Saute onion in butter; add remaining ingredients except asparagus and almonds. Simmer sauce until cheese melts.

To assemble in oblong Pyrex: Place layer of chicken, layer of asparagus, layer of sauce. Repeat, ending with sauce; top with almonds. Bake at 350 degrees until bubbly (about 30 minutes). Do not add liquid even if it looks dry. Freezes well.