4 c. soft bread, cubed
1 c. grated cheddar cheese (8 oz.)
1/2 c. melted butter
2 c. cooked or canned asparagus (10 1/2 oz. cans)
2 cans cream of chicken soup (diluted with asparagus liquid)
3 1/2 - 4 lbs. cooked chicken

Melt butter and cheese and mix with bread cubes. Heat soup with asparagus liquid and add chicken which has been boned and cut or stripped in bite size pieces.

Put a layer of cubes in bottom of greased casserole then layer of asparagus. Pour creamed chicken over all. Top with remaining bread cubes. Bake 1/2 hour, covered at 350 degrees. Then remove cover and bake another 1/2 hour to brown. Serve over hot rolls. Serves 8.