Colorado Casserole

Source: Colorado Cache Cookbook pg.148

Ingredients:
8 oz brown and serve sausage links
2 tablespoons flour
2 cups cooked, cubed chicken
4 large tomatoes, peeled and chopped
1 cup strong chicken broth
1/2 cup sliced green onions
1/4 teaspoon savory
1/4 teaspoon thyme
1/4 teaspoon Tabasco sauce
1 pound fresh asparagus
1/2 cup silvered almonds

4 servings
Cut sausages into quarters an dry in skillet until golden brown.
Add flour and cook a few minutes more.
Combine with chicken, tomatoes, broth, onions and seasonings in a buttered 2 quart baking dish.
Trim asparagus and drop into boiling salted water and boil until crisp-tender, form 3 to 10 minutes, depending on size.
Drain and arrange in a row on top of casserole.
Sprinkle almonds in a row along center.
Bake covered at 357 F (190.5 C) degrees for 35 minutes, or until hot and bubbly.