Instructions: Cook chicken in seasoned water until done. Cut into bite-sized pieces and set aside. Saute onion in butter until limp and add remaining ingredients except asparagus and almonds. Cook asparagus according to directions on package and drain well. When cheese has melted in the sauce, begin to layer ingredients in a 3 quart casserole: a layer of chicken, layer of asparagus and a layer of cheese sauce. Repeat layers. Top with almonds and bake at 350 until bubbly.

Yield: 12 servings.

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