2 c. diced, cooked chicken
10 oz. pkg. frozen asparagus
1/4 c. grated American cheese
2 tbsp. quick cooking tapioca
2 tbsp. green pepper, chopped
2 tbsp. onion, chopped
1 tbsp. parsley, chopped
1 tbsp. lemon juice
2 sliced hard boiled eggs
1/2 c. milk
1 can mushroom soup

Cook asparagus until tender; drain and place in the bottom of an 8"x8" casserole. Combine ham, cheese, green pepper, onion, lemon juice, parsley and tapioca; add half the mixture to cover asparagus, layer with egg slices. Cover with remaining mixture, cover with soup and milk mixture. Top with buttered bread crumbs. Bake for 25 to 30 minutes at 375 degrees.

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