2 cans asparagus, drained
2 to 4 chicken breasts, cooked, chopped
2 10 3/4 ounce cans cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 cup shredded Cheddar cheese
1 cup bread crumbs, or cracker crumbs
Layer asparagus in buttered 9 x 13 inch pan; layer chicken. Mix soup, mayonnaise and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake at 350F for 30 to 40 minutes. Serves 6.
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