Chicken And Asparagus Casserole Ole - cooking recipe

Ingredients

8 to 10 chicken breasts
1 medium onion, chopped
4 or 5 stalks celery, chopped
1/2 c. butter
1 (8 oz.) can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 oz.) can Pet milk
1/2 lb. sharp cheese, grated
1/4 tsp. Tabasco
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. Accent
1 small jar (2 oz.) chopped pimento
4 cans (10 oz.) green tip asparagus
1/2 c. slivered almonds

Preparation

Boil
chicken
breasts\tin seasoned water until tender. Cool, debone
and cut in bite size pieces.
Line the bottom of a 10
x 13-inch
casserole.
Saute onion and celery in butter and
then add soup, cheese and seasonings.
Simmer sauce until the
cheese melts.
Pour
half\tof sauce over chicken.\tLayer asparagus over chicken and cover with remaining sauce.
Do not add any
liquid even if it looks dry.
Top with almonds.
Bake at 350\u00b0
until bubbly.
It
will
serve
12 to 15 people.\tIt freezes well.