2-3 chicken breasts, cooked and chopped (or fryer)
1 can asparagus, drained
1 can cream of mushroom soup
1 tbsp. mayonnaise
1 c. grated cheese
2-3 slices toast crumbs
Broth, enough to moisten crumbs

In a greased casserole dish, layer chicken and asparagus. Mix soup and mayonnaise and pour over layers. Add cheese, toast crumbs and broth. Bake at 350 degrees for 30 minutes uncovered.

NOTE: Turkey can be used in place of chicken and also cream of chicken soup in place of cream of mushroom soup.