Chicken And Asparagus Casserole Dish(A Good Company Dish)

• 6 whole chicken breasts (I use 4 whole 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 1/3 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. pimento, chopped
• 2 cans green tip asparagus
• 1/2 c. slivered almonds

1. Boil chicken breasts in seasoned water until tender.
2. Cool, debone and tear bite size pieces.
3. Set aside.
4. Saute onion in butter and add remaining ingredients, except asparagus and almonds.
5. Simmer sauce until cheese melts.
6. To assemble: 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. Top with almonds.
9. Bake at 350u0b0 until bubbly.
10. Do not add liquid even if it looks dry.
11. If large breasts are used this will serve 12.
12. 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, pimento, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265735 (may not work)