5 or 6 chicken breasts with no skin or bones
1 (10 oz.) box frozen asparagus spears (or fresh)
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. milk
1 c. cheddar cheese
2 tsp. mayonnaise
2 tsp. prepared mustard
Salt & pepper to taste

Fry the chicken with some season salt. Pour all ingredients except chicken and asparagus into saucepan and heat until cheese melts. (You can substitute the chicken drippings for the butter if you wish.) Lay long asparagus spears in bottom of casserole dish. Place chicken over asparagus and pour sauce over top. Bake at 325 degrees for one hour. Serve with rice.