Chicken And Asparagus Casserole

• 6 large chicken breasts
• 1 medium onion, chopped
• 1/2 c. butter
• 1 (8 oz.) can mushrooms
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (5 1/2 oz.) can Pet milk
• 1/2 lb. sharp cheese, grated
• 1/4 tsp. Tabasco
• 2 tsp. soy sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. Accent
• 2 Tbsp. pimiento, chopped
• 2 cans green tip asparagus

1. Boil chicken breasts in seasoned water until tender.
2. Cool, debone and cut into bite-size pieces.
3. Set aside.
4. Saute onion in butter and add remaining ingredients, except asparagus.
5. Simmer sauce until the cheese melts.
6. Place a layer of chicken in a large casserole dish, a layer of asparagus and a layer of sauce.
7. Repeat layers, ending with sauce.
8. Bake at 350u0b0 until bubbly.
9. Do not add liquid, even if it looks dry.
10. Serves 12.
11. It also freezes well.

chicken breasts, onion, butter, mushrooms, cream of mushroom soup, cream of chicken soup, pet milk, sharp cheese, tabasco, soy sauce, salt, pepper, accent, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473715 (may not work)