Cheddar Chicken Asparagus Casserole - cooking recipe

Ingredients

6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
2 (14.5 ounce) cans asparagus spears, drained
1/2 cup margarine
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package shredded Cheddar cheese
3/4 cup evaporated milk
2 tablespoons soy sauce
2 tablespoons chopped pimento peppers
1 teaspoon flavor enhancer (such as Accent(R))
1/2 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco(R))
1/2 cup chopped almonds

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
Bake in the preheated oven until bubbly, about 30 minutes.