6-8 chicken thighs
4-6 chicken breasts
2 cans asparagus, drained
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
2 c. grated sharp cheese
1 c. bread crumbs
1 egg

Boil chicken until tender (debone) and chop. Grease 13 x 9 inch casserole dish. Place asparagus on bottom of dish. Place chicken or layer over asparagus. Mix soup, lemon juice, mayonnaise and egg. Then pour over chicken. Sprinkle cheese and bread crumbs on top. Dot lightly with butter. Bake at 350 degrees for 30-40 minutes.