4 chicken breasts
1 stick butter
1 medium onion
2 c. Cheddar cheese or 1 whole block
1 small can evaporated milk
1 can cream of mushroom soup
1 tbsp. soy sauce
1 1/2 tsp. Louisiana Hot Sauce
1 can Green Giant asparagus spears

Boil and debone chicken breasts. Place in bottom of casserole. Top with asparagus spears. Melt butter and sauté onion until onion is clear. Add Cheddar cheese and melt in butter and onion, stirring all the time. Add evaporated milk and mushroom soup. Add soy sauce and hot sauce. Mix well and pour over chicken and asparagus.

Bake at 350°F until bubbly.