Chicken Ole

• 6 chicken breasts
• 1 medium onion, chopped
• 1/2 c. butter
• 10 oz. can mushrooms, drained
• 1 can mushroom soup
• 1 can cream of chicken soup
• 1 (5 3/4 oz.) can Pet milk (evaporated)
• 1/2 lb. sharp grated cheese
• 1/4 tsp. Tabasco sauce
• 1 Tbsp. soy sauce
• 1/2 tsp. pepper
• 1 tsp. Accent
• 2 Tbsp. pimento, chopped
• 2 cans asparagus
• 1/2 c. slivered almonds

1. Boil chicken breasts in seasoned water until tender.
2. Cool; debone.
3. Tear into bite-size pieces.
4. Saute onion in butter.
5. Add remaining ingredients except asparagus and almonds.
6. Simmer sauce until cheese melts.
7. To assemble, place a layer of chicken in large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce.
8. Top with almonds.
9. Bake at 350u0b0 until bubbly.
10. Serves 6 to 8 generously.
11. Cook 45 minutes to 1 hour.
12. Serve with rice and salad.
13. You can assemble in two casseroles and freeze one for later.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440131 (may not work)