Ingredients:
- 2 cans asparagus, about 15 ounces each, drained
- 4 chicken breast halves, cooked and chopped
- 2 cans (10 3/4 ounces each) cream of chicken soup
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup shredded Cheddar cheese
- 1 cup bread crumbs, or cracker crumbs
Preparation:
Layer asparagus in buttered 9 x 13 x 2-inch baking pan; top with chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus. Top with cheese and bread crumbs. Bake at 350° for 30 to 40 minutes.Serves 6.
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