- 6 whole chicken breasts
- 1/2 c. butter
- 1 can Cream of mushroom soup
- 1 – 5 1/2 oz. can evaporated milk
- 1/2 tsp. Tabasco
- 1/2 tsp. pepper
- 2 cans green tipped asparagus
- 1/2 lb. sharp cheddar, shredded
- 1 medium onion, chopped
- 2 – 8 oz. cans whole mushrooms
- 1 can Cream of chiken soup
- 1 tsp. accent
- 1 tsp. salt
- 2 tbls. pimento
- 1/2 c. sliced almonds
- 1/2 tsp. soy sauce
| Boil chicken breasts in seasoned water until tender. Cool, de-bone, and tear into bite size pieces. Saute onion in butter, add remaining ingredients except chicken, asparagus and almonds. Simmer sauce until cheese melts. To assemble, place a layer of chicken in a 9 x 13 glass baking dish. Place a layer of asparagus atop the chicken, followed by a layer of the sauce. Repeat. Top with almonds. Bake at 350 until hot and bubbly, about 30-45 minutes. Don’t add liquid even if it looks dry. May be frozen or prepared ahead and refrigerated. Bake prior to serving. Serves 12-15. |