5 c. cubed, cooked chicken
4 cans cream of mushroom soup
3/4 c. slivered almonds (optional)
3 (8 oz.) pkg. frozen, cut asparagus, cooked and drained
1/2 c. chopped pimento
1 (3 oz.) can French-fried onions

Combine chicken, mushroom soup and almonds. Pat in 13 x 9 baking dish. Combine asparagus and pimento; put over chicken mixture. Cover and bake in 350°F oven 60 minutes. Uncover; sprinkle onions around edge.

Bake 5 minutes longer or until heated through.