2 (15 oz.) cans asparagus spears, drained and divided
2 (17 oz.) cans sm. green peas, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3/4 c. (3 oz.) shredded Cheddar cheese
2 tbsp. minced onion
1 c. soft bread crumbs
2 tbsp. butter, melted

Arrange half of asparagus in a lightly greased 12x8x2 inch baking dish.

Combine next 6 ingredients, stirring gently. Spoon half of pea mixture over asparagus. Repeat layers.