3 lb. chicken breasts, cooked a day ahead
1 can cream of chicken soup
1 c. mayonnaise
1 c. Cheese Whiz
4 oz. mushroom pieces

Mix together soup, mayonnaise, Cheese Whiz, and mushroom pieces to make cream sauce.

Butter baking dish and layer bottom with chicken. Put 1 cup cooked and drained asparagus over chicken. Spoon cheese sauce over top, then make up one half package Pepperidge Farm dressing, mixed with butter and water as directed on package and spoon over the cheese sauce. Add slivered almonds. Heat 1 hour at 325 degrees. Use 2 quart oblong Pyrex dish.