Ingredients:
* 6 large whole chicken breasts
* 1 medium onion, chopped
* 1/2 cup (1 stick) butter
* 1 (8 ounce) can sliced mushrooms
* 1 (10 ounce) can cream of chicken soup
* 1 (5 ounce) can evaporated milk
* 8 ounces sharp Cheddar cheese, shredded (2 cups)
* 1/4 teaspoon Tabasco sauce
* 2 teaspoons soy sauce
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 teaspoon MSG
* 2 tablespoons chopped pimentos
* 2 (15 ounce) cans asparagus
* 1/2 cup slivered almonds
Directions:
Rinse the chicken and pat dry, boil in seasoned water until tender.Cool, debone and tear into bite-size pieces.Saute the onion in the butter over medium-low heat for about 5 minutes.Stir in the mushrooms, cream of chicken soup, evaporated milk, Cheddar cheese, Tabasco, soy sauce, salt, pepper, MSG and pimentos.Simmer for 5 to 10minutes or until cheese melts.Layer the chicken, asparagus and cheese sauce 1/2 at a time in a large greased baking dish.Top with almonds.Bake at 350 degrees for about 30 minutes or until bubbly; do not add liquid even if the mixture looks dry.
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