1 c. boned cooked chicken
1 lg. can asparagus (drained)
1 can cream of mushroom soup
1/2 can evaporated milk
1 small jar pimientos
1/2 lb. Cheddar cheese
3/4 c. crushed cracker crumbs
2 tbsp. butter

Melt cheese in soup and milk, in a large pan. Add chicken, pimientos. Arrange in 9 x 13 pan with chicken layer first, asparagus and top with crackers and drizzle with butter. Bake at 350 degrees for 20 to 30 minutes.