1 pkg. Juniorettes, cooked and drained
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chicken
1 green pepper
1 sm. jar pimento
1 can mushrooms, drained
1/2 c. mayonnaise
8 oz. Cheddar cheese
1 can asparagus

Mix soups, mayonnaise, pimento, green pepper, mushrooms and half of the cheese in large saucepan. Mix in drained noodles and cut up chicken and stir thoroughly. Layer the soup mixture in casserole, then put drained asparagus and then rest of soup mixture. Sprinkle rest of grated cheese on top. Use 2 quart casserole. Bake at 350 degrees for 35-45 minutes.