1 pkg. frozen or fresh asparagus, cooked
2 c. cooked chicken, cut in lg. pieces
1 can cream of chicken soup
4 oz. Cheese Whiz
1/2 c. milk
1 tsp. salt
3/4 c. cheese cracker crumbs
2 1/2 oz. blanched, slivered almonds

Place asparagus in greased 9 x 13 inch casserole. Cover with chicken. Mix soup, Cheese Whiz, milk, and salt; pour over chicken. Combine crumbs and almonds. Reserve enough for top and mix remaining crumbs with ingredients in casserole. Bake at 350 degrees for 35-45 minutes. Yield 6 servings.