Asparagus Chicken Casserole

• 6 chicken breasts, cooked, boned and cut in bite-size pieces
• 1 medium onion, chopped
• 1/2 c. butter
• 1 (8 oz.) can mushrooms
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can (5 1/2 oz.) evaporated milk
• 1/2 lb. sharp cheese, grated
• 1/4 tsp. Tabasco
• 2 tsp. soy sauce
• 1/2 tsp. pepper
• 1 tsp. Beau Monde
• 1 small jar pimento, chopped
• 2 cans green tipped asparagus or 1 lb. fresh asparagus
• 1/2 c. slivered almonds

1. Saute onions in
2. butter.
3. Add
4. all but first and last 2 ingredients
5. (asparagus,
6. almonds
7. and chicken).
8. Simmer until cheese melts.
9. Place
10. chicken in a layer in a casserole.
11. Also layer with asparagus and sauce.
12. Repeat all layers ending with sauce.
13. Top with almonds.
14. Bake at 350u0b0 until bubbly, 30 to 45 minutes.
15. If cold 45 to 60 minutes.

chicken breasts, onion, butter, mushrooms, cream of mushroom soup, cream of chicken soup, milk, sharp cheese, tabasco, soy sauce, pepper, monde, pimento, fresh asparagus, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160865 (may not work)