1 can cream of mushroom soup
1 can cream of chicken soup
2 c. shredded American cheese
4 oz. med. egg noodles, cooked & drained
2 (6 1/2 oz.) cans chicken, drained & flaked
1 c. drained, sliced water chestnuts
3/4 c. salad dressing
1/2 c. chopped green pepper
1/4 c. diced pimiento
8 oz. pkg. frozen asparagus, thawed & drained

Combine soups in 3 quart bowl. Add 1 cup cheese and the rest of the ingredients except the asparagus. Blend well. Gently fold in the asparagus. Pour into baking dish and top with remaining cheese. Bake at 375 degrees for 30 to 40 minutes.