1 medium onion, chopped
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounce can mushroom pieces, drained
1 can (5 ounces) evaporated milk
2 tablespoons pimentos, chopped
2 teaspoons soy sauce
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
2 cups cheddar cheese, shredded
5 cups cooked chicken, cubed
12 ounces asparagus, frozen and thawed or fresh; cut into bite-size pieces
3 tablespoons almonds, chopped

In a large saucepan, sauté the onion in butter until tender. Stir in the cream of mushroom soup, mushrooms, evaporated milk, pimentos, soy sauce, black pepper and Tabasco. Stir in shredded cheddar cheese until melted.

In a greased, shallow 2-1/2-quart baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds and bake uncovered at 350 degrees for 25 minutes or until bubbly.

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