2 cans asparagus
3 whole chicken breasts, cooked & cubed
2 cans cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1/2 c. toasted almonds
1/2 c. shredded sharp Cheddar cheese
1/2 c. bread crumbs
1/4 c. melted butter

Grease an 11 x 7 x 1 inch dish. Layer: Asparagus, chicken and almonds. Combine soup, mayonnaise, lemon juice and 1/4-1/2 cup asparagus juice. Pour over chicken. Sprinkle with cheese. Cover with bread crumbs and drizzle with melted butter. Bake at 350 degrees for 25-30 minutes. Serve over hot rice. Serves 6-8.