4 whole chicken breasts, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.