1 can cream of mushroom soup
1/2 c. (1 stick) melted butter
2 c. Townhouse cracker crumbs
1/2 lb. grated mild cheddar cheese
1/2 c. slivered almonds
1 can asparagus spears
2 c. chopped cooked chicken (4 breasts)

Mix cheese and crackers and spread in bottom of greased 8 x 12 or 9 x 13 inch pan. Mix liquid juice from asparagus and enough chicken broth for 1 cup with soup and set aside.

Arrange layers of chicken and asparagus over cheese and crackers in pan. Scatter nuts on top. Pour melted butter and soup mixture over casserole.

Put remaining cracker crumbs on top. Cover with foil and bake 20 to 30 minutes at 350 degrees.