2 to 3 lbs. frying chicken
1 can Cheddar cheese soup
1 can cream of mushroom soup
1 (5.3 oz.) can evaporated milk
1 (14 to 15 oz.) can asparagus tips
1 (16 oz.) can French style green beans
1 (6 oz.) can mushrooms, sliced
1 (2 oz.) jar pimento
1/3 c. almonds, slivered
1 (3 oz.) can chow mein noodles
1 (3 oz.) can fried onion rings

The day before or early in the day, cook chicken in seasoned water. When tender, let cool until it can be handled. Then cut the chicken in bite-size pieces, discarding skin and bones. You have about 3 cups chicken.

Mix the soups and milk in large bowl, then add the canned vegetables, draining the juice from them as you open them. Add the chicken. This dish can be prepared ahead, except for the noodles and onion rings. Add the chow mein noodles just before baking. Bake in a 9 x 12 x 2 inch Pyrex dish in a 325 degree oven for 30 minutes. Top with the onion rings the last few minutes of baking. Serves 12.

Note: This has been a favorite at UMW monthly lunches for many years.