8 half breasts of boneless chicken
3 boxes frozen cut asparagus (or fresh, if available)
1 can cream of chicken soup
Grated Parmesan cheese
1 pkg. frozen crabmeat (or fresh, if available)

Cook chicken breasts until tender. Bring asparagus to a rolling boil in salted water, then drain. Grease a flat casserole with butter. Put asparagus evenly on the bottom and place chicken breasts on top. Put cream of chicken soup in a saucepan and add 1/2 can of chicken broth.

When smooth and well mixed, pour over chicken. Sprinkle with Parmesan cheese and just before placing casserole in oven. Top with the flaked crabmeat. Bake 20-30 minutes in 350 degree oven or until bubbly.