1/2 cup milk
1- 8 oz. pkg. Philadelphia
cream cheese, cubed
1/4 cup grated Parmesan cheese
1/2 tsp. onion salt
1 cup chopped cooked chicken
1- 3 oz. can sliced mushrooms,
drained
2 T. slivered almonds
1 T. chopped pimiento
1- 10 oz. pkg. frozen asparagus
spears, cooked, drained
4 slices white bread, toasted
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Heat milk & cream cheese over
low heat, stirring until smooth.
Add Parmesan cheese & onion salt;
mix well. Add chicken, mushrooms,
almonds, & pimiento; heat.
Arrange asparagus spears on toast;
top with sauce.