Recipe - Chicken And Asparagus Casserole

12 Chicken breast halves
1 md Onion; chopped
1 Stick butter
1 cn (8oz) button mushrooms;
drained
1 cn (10.75oz) cream of chicken
soup
1 cn (10.75oz) cream of mushroom
soup
1 cn (5.33oz) pet milk
One half pound Sharp Cheddar cheese; grated
Tabasco to taste
2 teaspoon Soy sauce
1 teaspoon Salt
1 teaspoon Monosodium glutamate
1 Jar (4oz) pimientos;
drained and chopped
2 pack (10oz) frozen asparagus
spears
One half cup Slivered almonds

Cook chicken in seasoned water until done. Cut into bitesized 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.