3 chicken breasts, cooked, boned & chopped
2 cans green tip asparagus

SAUCE:

1/2 med. onion, chopped
1/2 med. can sliced mushrooms
1/4 c. butter
1 can mushroom (or cream of chicken) soup
1/2 soup can of milk
1/4 lb. sharp cheese, grated
1/8 tsp. Tabasco sauce
1 tsp. soy sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. Accent
1 tbsp. pimento, chopped
1/4 c. chopped almonds

Boil chicken in seasoned water until tender. Skin and debone and tear into pieces. Put all of asparagus in layer in flat casserole; cover with chicken pieces.

Saute onions and mushrooms in butter. Add remaining ingredients, except almonds; simmer until cheese melts. Pour cheese sauce over chicken and asparagus, and top with almonds. Bake at 350 degrees until bubbly.