1/2 c. butter
1 c. cubed Colby cheese
4 c. soft bread cubes
1 can (16 oz.) asparagus
2 c. cubed chicken
1 can (10 3/4 oz.) cream of chicken soup
1/2 c. milk

Melt butter and pour over cubed cheese and bread cubes. Put half of the mixture on the bottom of a buttered casserole. Put drained asparagus on top of bread cube mixture. Put the cubed chicken on top of the asparagus.

Mix can of cream of chicken soup with milk and pour over chicken, then add the remaining bread cube mixture to top. Bake at 350 degrees for 1 hour. Do not cover casserole. Serves 6.