Chicken And Asparagus Casserole Ole

Source: Food Downunder

6 whole boneless chicken breasts
1 med onion, chopped
1/2 cup butter
1 x (8 oz) can mushrooms, drained
1 can cream of mushroom soup
1 can cream of chicken soup
1 x (5 1/2 oz) can evaporated milk
1/2 lb sharp cheddar cheese, grated
1/4 tsp Tabasco sauce
2 tsp soy sauce
1 tsp salt
1/2 tsp pepper
1 tsp Accent
2 tbl pimento, chopped
2 can asparagus tips, drained
2 can long asparagus spears, drained
1/2 cup slivered almonds (optional)

Make this dish once and you'll never make another casserole again. The asparagus turns out very tender and the sharp cheddar cheese imparts great flavor and texture.

Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside. In a large saucepan, saute the onion in butter and add the remaining ingredients except for the asparagus and almonds (if using). Simmer the sauce until the cheese melts. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears.

Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce. Top with almonds if desired. Bake at 350 degrees until bubbly, about 30 minutes. Do Not Add Liquid, even if it looks dry.

This dish can be prepared ahead of time and then frozen. It freezes well.