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Cheddar Chicken Asparagus Casserole

"This casserole tastes wonderful, even if you don't like asparagus. My family swore that they did not like asparagus but they like this casserole. Serve over rice. This dish can be made ahead and frozen."

Ingredients :

6 cooked boneless, skinless chicken breasts, cut into bite-size pieces
2 (14.5 ounce) cans asparagus spears, drained
1/2 cup margarine
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package shredded Cheddar cheese
3/4 cup evaporated milk
2 tablespoons soy sauce
2 tablespoons chopped pimento peppers
1 teaspoon flavor enhancer (such as Accent®)
1/2 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco®)
1/2 cup chopped almonds

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
Bake in the preheated oven until bubbly, about 30 minutes.