Chicken Casserole

• 6 whole chicken breasts
• 1 medium onion, chopped
• 1/2 c. butter
• 1 (8 oz.) can mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (5 1/3 oz.) can Pet milk
• 1/2 lb. sharp Cheddar cheese, grated
• 1/4 tsp. Tabasco sauce
• 2 tsp. soy sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. Accent
• 1 can chopped pimento
• 2 cans green asparagus tips
• 1 pkg. slivered almonds

1. Boil chicken breasts until tender (1 hour).
2. Cool, deskin, debone and cut into bite-sized pieces.
3. Set aside.
4. Saute onions and butter.
5. Add remaining ingredients except asparagus and almonds.
6. Simmer until cheese melts.
7. Add chicken and asparagus. Put into a 3-quart casserole and top with almonds.
8. Bake at 350u0b0 unti bubbly (about 30 minutes).

chicken breasts, onion, butter, mushrooms, cream of mushroom soup, cream of chicken soup, pet milk, cheddar cheese, tabasco sauce, soy sauce, salt, pepper, accent, pimento, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332338 (may not work)