4 to 6 chicken breasts
2 cans cream of chicken soup
8 oz. jar Cheese Whiz
1 c. milk
1 c. crushed Cheese-Its
Some butter

Boil chicken breasts until tender (no salt). Grease 13 1/2 x 9 1/2 inch casserole. Lay in bottom the 2 cans of asparagus. Cut chicken breasts into chunks and lay on top of asparagus (no juice). Blend cream of chicken juice, milk and Cheese Whiz. Pour over above. Sprinkle Cheese-Its on top of mixture (even). Dot with butter. Bake 1 hour at 350 degrees. 6 to 8 servings.