2 c. diced chicken, turkey or tuna
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. mushroom pieces, with juice
8 oz. pkg. fine noodles
1/2 can asparagus tips
1/2 c. grated sharp Cheddar cheese
1 med. green pepper
1/2 c. chopped almonds

Cook noodles according to directions. Drain. heat together chicken, soups, mayonnaise and mushrooms.

Stir gently, but mix well. Put half of the noodles on bottom of an ungreased 2 quart casserole. Cover noodles with layer of asparagus tips. Top asparagus with half of the grated cheese. Cover cheese layer with half of the chicken mixture. Repeat the layering process. Top chicken with green peppers and almonds. Bake in 350 degree oven for 45 minutes. Serves 10.