6 whole chicken breasts
1 med. onion, chopped
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 (5 oz.) can Pet milk
1/2 lb. sharp Cheddar cheese, grated
1 tsp. salt
1 tsp. Accent
2 tsp. soy sauce
1/4 tsp. Tabasco sauce
1/2 tsp. pepper
2 cans chopped asparagus
1/2 c. sliced almonds

Boil chicken breast in seasoned water until tender. Cool, debone, and tear into bite-size pieces. Set aside.

Saute onions in butter and add remaining ingredients, except asparagus and almonds. Simmer until the cheese melts.

To assemble, place a layer of chicken, a layer of asparagus, a layer of sauce. Top with almonds. Bake at 350 degrees until it's bubbly. Do not add any liquids even if it looks dry. If large breasts are used, will feed 12 people. It also freezes well.