Boil chicken breast in seasoned water till tender. Cool, debone and tear into bite size pieces. Set aside. Saute onion in butter and add remaining ingredients except asparagus and almonds. Simmer sauce till cheese melts. Place layer of chicken in large casserole (9 x 13), a layer of asparagus and a layer of sauce. Repeat layers ending with sauce. Top with almonds. Bake at 350 degrees until bubbly. So not add liquid even if it looks dry. If large breasts are used this will serve 12. Freezes well.
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