6 chicken breasts, cooked and chopped
1 medium onion
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can Pet milk
1/2 lb. sharp cheese, grated
1/4 tsp. Tabasco
2 tbsp. pimento

Sauté onion in butter. Add the mushrooms, soups, milk, cheese, Tabasco and pimento. Simmer sauce until cheese is melted. Then layer in baking dish the chicken, canned asparagus (well drained) and sauce. Repeat, ending with sauce. Sprinkle bread crumbs on top to look finished.

Bake at 350°F until it bubbles. FREEZES GREAT!!!!