1 can cream chicken soup
1/4 c. milk
3 hard boiled eggs, sliced 1/8 inch
1 c. cheddar or colby cheese
1 pkg. frozen cut asparagus, prepared
1 c. sliced almonds
1/2 c. bread crumbs
2 tbsp. butter

Combine milk and soup. Stir in eggs, cheese, and asparagus; pout mixture in buttered casserole. Cover top with almonds and bread crumbs. Dot with butter. Bake at 350 degrees for 30-40 minutes.