2 cans good asparagus
6-10 chicken breasts
3 cans creamy chicken soup
1 c. mayonnaise
Juice of one lemon
1 c. sharp cheese
1 c. Pepperidge Farm Herb dressing
Melted butter
6-7 bouillon cubes

Simmer chicken and butter in small amount of water. Drop in 1 onion and cook until chicken is tender. Remove skin and bones and tear into bite size pieces.

Arrange asparagus flat in casserole. Place chicken pieces over asparagus. Combine soup, mayonnaise, lemon juice and pour over chicken. Sprinkle on cheese. Cover with Pepperidge Farm or bread crumbs. Dribble with butter and bake at 300 degrees for 25-30 minutes.