6 chicken breasts (or equivalent), boiled and chopped
2 cans green tip asparagus OR 2 pkgs. broccoli spears (frozen)

SAUCE:

1 med. onion, chopped
1/2 c. butter
1 med. can mushrooms
2 cans mushroom soup (10 oz. size)
3/4 c. canned milk
1/2 lb. sharp cheese
1/2 tsp. Tabasco sauce
2 tsp. soy sauce
1/2 tsp. salt (or more)
1 tsp. Accent
2 tbsp. pimiento
1/2 c. chopped almonds

In 9 x 13-inch casserole put layer of asparagus (or broccoli). Cover with chicken pieces (bite size). Saute onions and mushrooms in butter. Add remaining ingredients except almonds. Simmer until cheese melts. Pour melted cheese over top with chopped almonds. Bake at 350 degrees until bubbly. May be frozen.