Chicken And Asparagus Bake

• 1 medium onion, chopped
• 1/4 cup butter
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (5 ounces) evaporated milk
• 2 tablespoons chopped pimientos
• 2 teaspoons soy sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 2 cups shredded cheddar cheese
• 5 to 5-1/2 cups cubed cooked chicken
• 1 package (10 ounces) frozen cut asparagus, thawed
• 3 tablespoons chopped almonds

1. In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted.
2. In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly.

onion, butter, condensed cream, mushroom stems, milk, pimientos, soy sauce, pepper, hot pepper sauce, cheddar cheese, chicken, almonds

Taken from www.tasteofhome.com/recipes/chicken-and-asparagus-bake/ (may not work)