Chicken Ole - cooking recipe

Ingredients

6 chicken breasts
1 medium onion, chopped
1/2 c. butter
10 oz. can mushrooms, drained
1 can mushroom soup
1 can cream of chicken soup
1 (5 3/4 oz.) can Pet milk (evaporated)
1/2 lb. sharp grated cheese
1/4 tsp. Tabasco sauce
1 Tbsp. soy sauce
1/2 tsp. pepper
1 tsp. Accent
2 Tbsp. pimento, chopped
2 cans asparagus
1/2 c. slivered almonds

Preparation

Boil chicken breasts in seasoned water until tender.
Cool; debone.
Tear into bite-size pieces.
Saute onion in butter.
Add remaining ingredients except asparagus and almonds.
Simmer sauce until cheese melts.
To assemble, place a layer of chicken in large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce.
Top with almonds.
Bake at 350\u00b0 until bubbly.
Serves 6 to 8 generously.
Cook 45 minutes to 1 hour.
Serve with rice and salad.
You can assemble in two casseroles and freeze one for later.