Chicken Asparagus Almondine

  • Yield 6 to 8 servings


2 cups Cooked spaghetti
3 -- Chicken breasts, cooked, deboned, and cut in bite-sized peices
2 cans Green asaragus, drained
1 medium Onion, chopped
8 ounces Mushrooms, drained
1/2 cup Melted Butter
2 cans Cream of Mushroom Soup
8 ounces Sharp grated cheese
3 teaspoons Soy Sauce
1/2 teaspoon Pepper
3/4 large Can Pet milk
2 tablespoons Chopped pimento
1/2 cup Chopped sliced almonds
1/2 teaspoon Tobasco
1 teaspoon Salt
1 teaspoon Accent
1-1/2 cup Additionalsliced almonds


In greased 9 x 13 casserole, sprinkle cooked spaghetti.  Add layer of asparagus, then sprinkle cooked chicken bites over all.  Pour sauce over all.

Cover with additional sliced almonds and bake at 350 degrees until bubbly.