Chicken and asparagus casserole

Yield: 12 Servings

Measure Ingredient
12 \N Chicken breast halves
1 medium Onion; chopped
1 \N Stick butter
1 can (8-oz) button mushrooms; drained
1 can (10.75-oz) cream of chicken soup
1 can (10.75-oz) cream of mushroom soup
1 can (5.33-oz) pet milk
½ pounds Sharp Cheddar cheese; grated
\N \N Tabasco to taste
2 teaspoons Soy sauce
1 teaspoon Salt
1 teaspoon Monosodium glutamate
1 \N Jar (4-oz) pimientos; drained and chopped
2 packs (10-oz) frozen asparagus spears
½ cup Slivered almonds

Cook chicken in seasoned water until done. Cut into bite-sized pieces and set aside. Saut‚ onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350ø until bubbly. Yield: 12 servings.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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