1 cube butter
1 (14 oz.) can asparagus (save juice)
2 c. diced, cooked chicken
1 c. shredded Cheddar cheese
1 box Jiffy cornbread mix, mix as instructed
1 can cream of chicken soup

Melt butter in casserole dish. Put drained asparagus in bottom of dish. Add 2 cups chicken. Sprinkle with 1 cup cheese. Top with layer of prepared cornbread mix. Bake at 400 degrees for 30 minutes.

Sauce: Mix asparagus juice and the cream of chicken soup. Heat. Pour over each serving of casserole.