Ingredients:

6 whole chicken breasts1 med. onion, chopped1/2 c. butter1 (8 oz.) can mushrooms1 can cream of mushroom soup1 can cream of chicken soup1 (5 1/3 oz.) can condensed milk1/2 lb. sharp cheese, grated1/4 tsp. hot sauce2 tsp. soy sauce1 tsp. salt1/2 tsp. pepper1 tsp. tenderizer2 tbsp. pimento, chopped2 cans green tip asparagus1/2 c. slivered almonds

Instructions

Boil chicken breasts in seasoned water until tender. Cool, debone and tear into bite-size pieces. Set aside. Saut? onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until the cheese melts. To assemble, place a layer of chicken in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers, ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breasts are used, this will serve 12.