1 can extra long asparagus
6-8 cooked chicken breasts, cubed
1 c. melted butter
1 (7 oz.) pkg. Pepperidge Farm herb & spices dressing (dry)
2 cans condensed cream of chicken soup
2 c. sour cream

Arrange asparagus in a single layer in a 9"x13" baking dish. Top with a layer of half of the dressing. Pour half of the melted butter over the dressing. Top with cubed chicken. Blend sour cream and undiluted soup and spread over chicken. Place another layer of dressing and pour other half of melted butter on top. Bake at 400 degrees for 35 minutes or until mixture bubbles. (NOTE: You may use 1 cup of sour cream and 1 can of soup if you prefer.)