Ingredients
1/4 cup butter1 medium onion, chopped1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) mushroom stems and pieces, drained1 can (5 ounces) evaporated milk2 tablespoons chopped pimientos2 teaspoons soy sauce1/2 teaspoon pepper1/4 teaspoon hot pepper sauce2 cups shredded cheddar cheese5 cups cubed cooked chicken1 package (10 ounces) frozen cut asparagus, thawed3 tablespoons sliced almonds
Preparation
Preheat oven to 350°. In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir in soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted.
In a greased shallow 2-1/2-qt. baking dish, layer half the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, until bubbly, 25-30 minutes.
