6 skinless and boneless chicken breasts
1 lb. asparagus (I have substituted broccoli and cauliflower)
1 med. onion, chopped
1/2 l.b mushrooms, sliced
2 "cans" soup mix (see Soup section)
1/4 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt (optional)
Pepper to taste
2 tbsp. chopped pimento

Preheat oven to 350 degrees. Cut chicken into pieces and poach. Cook asparagus, drain, and arrange in the bottom of a 9x13 inch dish. Place chicken on top. Saute onion and mushrooms, add remaining ingredients. Pour the sauce over the chicken. Bake for 30 minutes until bubbly.

NOTE: I made this heart smart, the original recipe added 1/2 pound sharp Cheddar cheese to the sauce recipe, and topped the dish with 1/2 cup almonds!