Donna'S Chicken Divan

• 2 cans asparagus
• 3 cooked chicken breasts (pull meat apart)
• 1 tsp. lemon juice
• 2 cans cream of chicken soup
• 1/4 tsp. curry powder
• 1 tsp. lemon juice
• 3/4 cup mayonnaise
• 1 cup sharp cheese, grated
• 1 to 1 1/2 cups crushed corn flakes
• 1 (4-oz). can chopped green chile (or more to taste)
• 1 (10 oz) can enchilada sauce
• 1 (10 3/4 oz) can cream of chicken soup
• 1 (5-oz) can evaporated milk
• 2 cups chicken broth
• 1 1/2 dozen corn tortillas
• 2 c. grated longhorn cheese
• 2 Tbsp. chopped onion
• 1 stewing chicken, cooked, boned and chopped

1. Saute onions and chili in butter.
2. Combine all liquids and add onion and chile.
3. Tear tortillas into pieces, place in casserole in layers of chicken and cheese, ending with cheese.
4. Pour liquid over all and refrigate overnight, or several hours.
5. Bake at 350 degrees for 1 hour.

asparagus, chicken breasts, lemon juice, cream of chicken soup, curry powder, lemon juice, mayonnaise, sharp cheese, corn flakes, green chile, enchilada sauce, cream of chicken soup, milk, chicken broth, corn tortillas, longhorn cheese, onion, stewing chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24272 (may not work)