Chicken And Asparagus Casserole - cooking recipe

Ingredients

6 chicken breasts
1 finely chopped onion
1 stick butter or margarine
1 can mushroom soup
1 can cream of chicken soup
1 small can evaporated milk
8 oz. can mushrooms, drained
2 Tbsp. pimento
8 oz. grated American cheese
1 tsp. salt and pepper
2 tsp. soy sauce

Preparation

Boil chicken breasts and chop into bite-size pieces.
In saucepan, saute finely chopped onion in butter or margarine.
Add mushroom soup, cream of chicken soup, evaporated milk, mushrooms, pimento, cheese, salt and pepper and soy sauce.
Place deboned chicken in 9 x 13-inch casserole dish.
Top with 2 cans drained asparagus spears.
Pour sauce over chicken and asparagus. Sprinkle with parsley, chopped fine.
Bake 45 minutes at 350\u00b0
or until bubbly.
Serve over rice.