Asparagus Chicken Supreme

• 1 1/2 to 2 qt. water
• 1 medium onion, sliced
• 1/2 c. chopped celery with some leaves
• 1 garlic clove (optional)
• 1 (3 to 4 lb.) broiler-fryer chicken
• salt and pepper to taste
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (8 oz.) can sliced mushrooms, drained (reserve liquid)
• 1/2 c. mayonnaise
• 2 Tbsp. lemon juice
• dash of garlic powder (optional)
• 1 c. shredded Cheddar cheese
• 1 1/2 lb. blanched, cut asparagus, drained
• 3/4 c. buttered bread crumbs
• hot cooked rice

1. Bring water, onion, celery and garlic to boil in deep kettle. Add chicken pieces; cover and simmer until chicken is fork-tender. Salt and pepper to taste.
2. Remove chicken from broth; reserve broth.
3. Cool chicken, remove meat from skin and bones, breaking into large bite-size pieces.

water, onion, celery, garlic, chicken, salt, cream of mushroom soup, cream of chicken soup, mushrooms, mayonnaise, lemon juice, garlic, cheddar cheese, blanched, buttered bread crumbs, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858648 (may not work)