4 lg. chicken breasts
4 tbsp. butter
4 tbsp. flour
1 can mushroom soup
1 lg. can asparagus
Buttered bread crumbs
1 c. water
1 tsp. salt
1/2 tsp. pepper
1 c. milk
1/2 c. Parmesan cheese

Simmer chicken in water and salt for 2 hours until tender. Remove meat from bones. Make sauce of butter, flour, salt and pepper. Slowly combine 1 cup of broth with milk. As you continue stirring, add the soup and cheese. Alternate layers of chicken and asparagus. Add remaining sauce over top. Top with bread crumbs and bake in a 350 degree oven for 30 minutes or until it begins to bubble and crumbs are brown. Serves 6-8.