6 boneless chicken breasts, boiled
1 pkg. almonds
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. milk
1-1/2 c. sharp cheese
2 tbsp. mayonnaise
1 tsp. mustard
asparagus
salt and pepper

Lay asparagus in bottom of a casserole dish and place chicken breasts on top. In a saucepan, combine butter, flour, chicken broth and milk and simmer. Slowly add cheese, mayonnaise and mustard. Pour over the asparagus and chicken.

Bake at 325°F for about 30 minutes. Crush almonds, sprinkle on top and brown slightly.