5 c. cooked chicken, cubed
4 cans undiluted mushroom soup
3/4 c. slivered almonds
3 (8 oz.) pkgs. frozen cut asparagus, cooked & drained
1/2 c. chopped pimentos
1 sm. can French fried onion rings
Cheddar cheese, shredded

Combine chicken, soup and almonds. Stir together and place in a 9 x 13 inch baking dish. Stir together asparagus and pimentos. Spoon on top of chicken. Cover and bake at 350 degrees for 1 hour. Uncover, sprinkle onion rings around edges of casserole. Spread cheese over top and return to oven for 5 minutes or until onions are heated through and cheese is melted. Serves: 8 to 10.