Cheesy Chicken Asparagus

3 chicken breasts or 2-3 cups of cooked chicken

1 TBS olive oil                  

1 TBS butter                           

½ medium onion, chopped

1 can Cream of Mushroom soup         

1 can Cream of Chicken soup

1 (5 1/3 ounce) can evaporated milk

2 TBS chopped pimentos  

½ teaspoon salt (maybe less)             

¼ teaspoon pepper

2 teaspoons soy sauce

½ pound cheddar cheese, grated

2 bunches of asparagus, washed with ends snapped

breadcrumbs for topping (optional)

Preheat oven to 350. 

Pound chicken breasts between 2 pieces of plastic wrap.  Sauté in 1 TBS olive oil and 1 TBS of butter until just cooked and lightly browned.  Set aside to cool.  (Chop while asparagus and sauce are cooking.)

Add onions to skillet and sauté onions until clear.  Add soups, milk, salt, pepper, soy sauce, pimentos, and cheese.  Cook slowly until cheese is melted. 

Meanwhile, cook asparagus in boiling water for about 10 minutes.  Drain and add cold water to stop the cooking.  Drain well and chop in 1-2 inch pieces.

In a large casserole (9 x 12) layer asparagus, chicken, and cover with sauce.  Top with breadcrumbs, if desired.  Bake for 30 minutes until bubbly.  May make ahead and assemble just before cooking.  Serves 4.

Adapted from the cookbook, Cook and Love It More, a gift from my dear friend, Jan C.  (Published by the Lovett Parent Association, The Lovett School, Atlanta, Georgia)