6 chicken breasts
2 stalks chopped celery
3 cans asparagus pieces
1 sm. can pimientos, chopped
3/4 can silvered almonds
3 cans mushroom soup
2 cans french-fried onion rings

Cook the chicken breasts with celery in boiling water, (salted) until tender. Drain chicken, and remove from bones, cut in bite sized pieces. Place alternate layers of chicken, asparagus, pimentos, almonds and soup in a casserole and cover with foil. Bake 350 degrees for 25 minutes. Uncover and top with onions. Bake 5 minutes longer.