1 1/2 c. cubed chicken, cooked
1 pt. canned asparagus
3 tbsp. butter
6 tbsp. flour
2 c. milk
Salt
1 pimiento, cut in strips
1/2 c. grated American cheese

Cover bottom of baking dish with cubed chicken. Drain and save liquid from asparagus. Melt butter; add flour, stir until well blended. Add asparagus liquid and milk. Cook until mixture thickens and begins to boil, stirring constantly. Take from fire; add salt to season.

Pour half of this sauce over chicken. Arrange asparagus in layers on top; cover with remaining sauce. Garnish with pimiento strips. Sprinkle with grated cheese and bake in moderately hot oven at 375 degrees about 35 to 40 minutes.