Chicken and Asparagus Casserole

• 6 whole chicken breasts
• 1 medium onion 
• 1 stick butter
• 1 8oz can mushrooms (drained)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 5 1/3 oz can Pet Milk
• 8 oz Sharp Cheese (shredded)
• 1/4 tsp Tabasco
• 2 tsp soy sauce
• 1 tsp salt optional
• 1/2 tsp pepper
• 1 tsp Accent
• 2 Tbs primento
• 2 cans (drained) asparagus tips

Boil chicken, cool, and debone.  Cut in bite size pieces.  Sauté onion in butter and add remaining ingredients except asparagus.  Simmer sauce until cheese melts.  In a 9 x 13 dish layer chicken, asparagus, and sauce, Repeat layer.  Bake at 350 until hot.
sombine first 5 ingredients into large bowl; stir well. Arrange chicken in a 5 quart slow cooler; top with salsa mixture. Cover; cool on HIGH for 3½ hours or until chicken is done. Remove bones; shred meat into bite-size pieces. Return chicken to salsa mixture, and stir in cilantro. Let stand 10 minutes; top with queso fresco.