Chicken And Asparagus Casserole

• 3 c. cubed cooked chicken
• 2 (14 1/2 oz.) cans asparagus, drained
• 1 c. chopped onion
• 1 (4 oz.) can mushrooms, drained
• 4 Tbsp. margarine
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 lb. sharp Cheddar cheese, grated
• 1/4 tsp. Tabasco
• 1/2 Tbsp. soy sauce
• 1/2 tsp. m.s.g.
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 oz. slivered almonds

1. In a flat 3-quart casserole dish, place a layer of asparagus. Cover with chicken.
2. Saute onion and mushrooms in margarine.
3. Stir in all other ingredients, except almonds.
4. Pour this sauce over chicken and asparagus layers in casserole; sprinkle with almonds. Bake at 350u0b0 for 20 minutes, or until bubbly.

chicken, cans asparagus, onion, mushrooms, margarine, cream of chicken soup, cream of mushroom soup, cheddar cheese, tabasco, soy sauce, salt, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975381 (may not work)