1 kilo chicken breast
1 can asparagus spears, cut into 1 inch length
1/4 kilo cooked ham slices, cut into 1 inch squares
salt, pepper, vetsin to taste

SAUCE:
1/2 cup butter or margarine
1/3 cup onions
1/2 cup all purpose flour
1 1/2 cups chicken broth
water from asparagus
1 tbsp. prepared mustard
2 eggyolks
3/4 cup evaporated milk
2 tsp. calamansi juice
1 tsp. Knorr seasoning
salt, pepper, vetsin to taste
grated cheese

Boil chicken in enough water to cover. Seaason to taste. When cooked, debone and cut into 1 inch squares.

Sauce:
Saute onions in butter until tender. Stir in flour until well blended. Add the chicken broth and water from asparagus and continue to stir until thick. Add mustard and knorr seasoning. Season to taste.

To Assemble:
In a 2 qt. pyrex, put 1/2 of chicken inn a layer. Add a layer of asparagus and then ham using 1/2 portions of each. Top with 1/2 sauce. Repeat procedure ending with sauce. Grate cheese on top. Bake in 350 degrees F. oven for 30 minutes or until bubbly. Serve hot.