Cheddar Chicken Asparagus Casserole

• 6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
• 2 (14.5 ounce) cans asparagus spears, drained
• 1/2 cup margarine
• 1 onion, chopped
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (8 ounce) package shredded Cheddar cheese
• 3/4 cup evaporated milk
• 2 tablespoons soy sauce
• 2 tablespoons chopped pimento peppers
• 1 teaspoon flavor enhancer (such as Accent(R))
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon hot pepper sauce (such as Tabasco(R))
• 1/2 cup chopped almonds

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
3. Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
4. Bake in the preheated oven until bubbly, about 30 minutes.

chicken breasts, margarine, onion, mushrooms, condensed cream, cheddar cheese, milk, soy sauce, pimento peppers, flavor, ground black pepper, hot pepper, almonds

Taken from www.allrecipes.com/recipe/246541/cheddar-chicken-asparagus-casserole/ (may not work)