Chicken Casserole

• 6 chicken breasts, cooked and cut up
• 2 (14 oz.) pkg. asparagus
• 1 cream of chicken soup
• 1 mushroom soup
• 1 medium onion, chopped
• 4 oz. mushrooms
• 3/4 c. skim evaporated milk
• 8 oz. Cheddar cheese
• 1/4 tsp. hot sauce
• 2 Tbsp. soy sauce
• 1/2 tsp. pepper
• 1 tsp. Accent
• 2 Tbsp. pimento
• 1/2 c. chopped almonds
• 1/2 c. melted margarine

1. Cook and cut chicken breasts in bite-size pieces.
2. Layer cooked asparagus and chicken in casserole.
3. Saute onion and mushrooms in margarine.
4. Add other ingredients.
5. Cook until cheese is bubbly.
6. Pour over chicken and asparagus in casserole. Sprinkle with almonds.
7. Bake at 350u0b0 for 45 minutes.
8. Serve over rice.

chicken breasts, asparagus, cream of chicken soup, mushroom soup, onion, mushrooms, milk, cheddar cheese, hot sauce, soy sauce, pepper, accent, pimento, almonds, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014815 (may not work)